13 Ways You Have Been Cooking Spaghetti Wrong

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13 Ways You Have Been Cooking Spaghetti Wrong

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Al dente spaghetti makes all the difference when making dishes like this spaghetti Bolognese.

Boil water, add pasta, and you are good to go — or so you thought. As it turns out, there are probably many things you do and don’t do when cooking spaghetti that make a huge difference in the texture and taste of your finished bowl of this pasta.

For the 13 Ways You Have Been Cooking Spaghetti Wrong slideshow.

Spaghetti, or the long, thin cylindrical noodles most of us have enjoyed in classic dishes like spaghetti and meatballs and spaghetti al Pomodoro, is typically made with semolina flour and water.

While pasta is generally associated with Italian cuisine, the tradition was most likely brought back to Italy by explorer Marco Polo from Asia. By the nineteenth century, the mass production of spaghetti in spaghetti factories made it possible for people across Italy to enjoy it. The mass production of this pasta is why we most often cook dried rather than fresh spaghetti; although, you can make fresh pasta at home with little more than a rolling pin and a sharp knife.

When cooked to the perfect al dente, your pasta will be cooked through, but should retain a firm texture, which can be trickier to achieve than just following the directions on the box. Whether you cook pasta every week or once a year, there are a few tricks that will ensure your pasta dish tastes delicious every time.

Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.