Editing Spaghetti (section)

==Preparation==
{{Unreferenced section|date=February 2024}}
Fresh or dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a [[colander]] ({{langx|it|scolapasta}}).

In Italy, spaghetti is generally cooked [[al dente]] ({{literally|to the tooth}}), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.

''Spaghettoni'' is a thicker spaghetti which takes more time to cook. Spaghettini is a thinner form which takes less time to cook. [[Capellini]] is a very thin form of spaghetti which cooks very quickly.

[[Kitchen utensil|Utensils]] used in spaghetti preparation include the spaghetti scoop and spaghetti tongs.

<gallery class="center" widths="200" heights="160">
File:Spaghetti-cooking.jpg|Spaghetti being placed into a pot of boiling water for cooking
File:Spaghetti draining.jpg|Draining the water from boiled spaghetti
File:Spaghettiheber-02.jpg|A spaghetti scoop
File:Spaghettizaang.jpg|Spaghetti tongs
</gallery>