The great thing about spaghetti is that is quick and simple and you don't have to peel it. You can simply stuff it into a pan of boiling water for 10 minutes and it will be OK. A couple of extra steps stops it sticking together and not getting over cooked. Ideally, you want a very large pan, but most of us are limited to 6 to 8 pints (3 - 4 litres) so a bit of stirring is needed to prevent sticking.
Spaghetti is made from wheat and is a cheap food. A 500gm economy pack can be had for 30 - 40p and for twice this sum you can get a good quality branded product.
Ingredients
50 - 100 gm (2 - 4 ounces) of Spaghetti per person
1 tablespoon of salt
1 tablespoon of olive oil
6 to 8 pint pan
Method
Fill the pan two thirds full with water and bring to the boil. Add the salt, it will dissolve without stirring. Add the oil which should float on the surface of the water. Lower the spaghetti into the water and use a wooden spoon to force it all below the surface of the water. Stir every couple of minutes to break up any clumps, but not so much that the spaghetti breaks up. After 8 minutes, use a fork to extract a strand, let it cool for a few seconds and taste it. If you like it, drain the pan into a colander and serve in a suitable serving bowl, if not give it another couple of minutes.
Comment
The same method for similar types of pasta such as fusilli and penne.
Page Created: 21st April 2001