PreparationSpaghetti placed into a pot of boiling water during cooking.
Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander (scolapasta in Italian).
In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.
Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook.