Like a Neapolitan mama.
Everyone knows how to cook spaghetti. Nevertheless it has to be learned. Over all, spaghetti should not be over boiled, or pulpy, but cooked by the original way, the only way they can be enjoyed: al dente. Al dente is the delicate middle between hard and pulpy, firm to the bite and perfectly compatible to every sauce. Good if you have a Neapolitan mama for cases like this, or the AL DENTE spaghetti tester from Tobias Huys for Pott.
This tester has a pretty form that works safer than every other spaghetti cooking time suggestion of the package. This item is for al-dente spaghetti, from the manufacturer Pott.