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Ingredients

• 100 g Spaghetti (dry, preferably durum wheat semolina)
• 4 L Water (cold tap water)
• 1 tbsp Salt (coarse sea salt or kosher salt)

Instructions

1. Prepare Water

   Fill a large pot with 4 L of cold water (about 4 L per 100 g dry spaghetti).

   Time: PT1M

2. Bring to a Rolling Boil

   Place the pot on high heat and bring the water to a rapid, rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Salt the Water

   Add 1 tbsp of coarse salt to the boiling water and stir until dissolved.

   Time: PT30S

4. Add the Spaghetti

   Add the 100 g of dry spaghetti to the boiling water. Stir immediately to separate strands.

   Time: PT30S

5. Cook to Al Dente

   Boil the spaghetti uncovered for 8‑10 minutes, or until it is firm to the bite (al dente).

   Time: PT9M

   Temperature: 100°C

6. Drain Without Rinsing

   Turn off the heat and carefully pour the pasta into a colander. Do NOT rinse; let the starch remain on the surface.

   Time: PT30S

7. Serve Immediately

   Transfer the hot pasta back to the pot or a serving bowl, toss with your favorite sauce, and serve.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

13 g

Carbohydrates

70 g

Fat

2 g

Fiber

3 g