By Akshara
October 24, 2026
Mastering how to cook spaghetti is a foundational culinary skill that ensures your pasta never turns out clumpy, mushy, or undercooked. By using a generous amount of heavily salted boiling water and timing the noodles precisely, you achieve that coveted al dente texture that holds pasta sauces brilliantly.
400g spaghetti pasta  4 to 5 litres water  2 tablespoons coarse sea salt or table salt  1 tablespoon olive oil (optional)
Bring four to five litres of water to a rolling boil in a large, deep pot, ensuring there is plenty of room for the spaghetti to move freely.
Add two full tablespoons of salt to the boiling water, stirring until it dissolves completely to season the pasta from the inside out.
Drop the spaghetti strands into the pot, letting them soften for a few seconds before gently pushing them under the water so they submerge entirely.
Cook uncovered according to package instructions—usually around eight to ten minutes—stirring occasionally until the noodles reach an al dente bite, then drain quickly while reserving half a cup of starchy pasta water.