Spaghetti

Bring a large (pasta) pan to the boil with plenty of water. Use at least 1 liter of water per 100 g of paste. If pasta is boiled in plenty of water, it helps to prevent it from sticking. Adding oil is not necessary.

When the water boils, add generous salt (at least 1 tbsp). If you cook pasta in free salt water, you will need little to no salt after cooking to flavor the dish. Put the spaghetti in the boiling water.

Stir in the spaghetti once when it is completely submerged. This prevents the spaghetti from sticking together in bunches. Cook the pasta according to the instructions on the package 'al dente' (Italian for 'al dente'). You can occasionally taste during the cooking time to check how cooked the pasta is.

Drain the spaghetti. It is useful to absorb some of the cooking liquid. You can add this later if the dish you use with the spaghetti can use some moisture.