Bronze Cut Pasta

How each pasta is cut in the factory is an important factor to consider when shopping for pasta. Invest in bronze-cut pasta that has been cut using a bronze die.

While the bronze-cut spaghetti may cost a bit more, the splurge is worth it as the bronze die creates a rough texture that ensures your sauce adheres to each noodle perfectly.

Sauces

Certain sauces are meant for long noodles like spaghetti, whereas others are meant for short pasta shapes. Long pasta shapes tend to do well with smooth sauces.

Think cacio e pepe, carbonara, simple marinara, or rustic aglio olio (garlic and olive oil). Of course, spaghetti alle vongole (with clams) is always a favorite.

Salt That Water

Salting your pasta water is the most crucial step in creating a delicious spaghetti dish. Don’t be afraid to toss a generous amount of salt in your pot.

You will know you have properly salted your pasta water if it is delicious enough to eat on its own with nothing more than a quick drizzle of olive oil.

Fresh Vs. Dry

Fresh pasta is not necessarily better than dried pasta. Much like certain pasta shapes are better suited to certain sauces, the same goes for fresh versus dried.

Dried pasta can typically stand up to heartier sauces, given its sturdier texture. Fresh kinds of pasta prefer smooth, silky, cream- and butter-based sauces.

Boiling Water

When cooking your pasta, make sure the water is fully boiling before salting it. Then, allow it to return to a boil and add your spaghetti noodles.

Not only will this ensure that the noodles cook evenly, but it will also reduce the amount of attention needed on your part, and enhance your pasta’s flavor.