Spaghetti Fund Raiser Lunch

A tall thin pot is a hazard as it can be tipped over all too easily

The book says use lots of water to ensure even cooking and to stop the pasta sticking. But regular stirring will solve this problem too

Just use less water in a regular pot and feed the pasta into the boiling water. It takes about 30 seconds for long spaghetti to soften enough for it to fit into a regular pot. It cooks just fine WITHOUT breaking it up if you give it a quick stir after a minute, and then every couple of minutes or so

If you know your stove temperature and spaghetti type, it will only take a couple of goes to work out the least amount of water you can use. I use about 1 l of boiling water for three adult servings of spaghetti in a medium domestic pot. With the lid half on it is cooked to a firm bite point in less than 8 minutes, and the water just covers the spaghetti when finished

There is a legal difference: according to Italian law, pasta (which includes spaghetti) is made only with durum wheat. Other countries also accept soft wheat. The difference is in the amount of protein (mostly gluten): durum wheat has more, which in turn gives the pasta a somewhat snappier bite. Also, the cooked pasta stays eatable (as in, non-mushy) for a longer time.

Moreover, some Italian pastas are extruded through traditional bronze dies that leave a slightly rougher surface that makes for better sauce adhesion.

Avoid by all means all stupid Italian pastas made for tourists. Avoid stupid novelty shapes and (most) colored pastas. Some good brands with global distribution that will not let you down: Barilla, Agnesi, Garofalo, De Cecco (thanks for the tip).