2. Cook noodles in cold water for 6 to 8 minutes.

3. Cook the cooked spaghetti in cold water for three times, put it on a plate, add spaghetti sauce (more or less according to personal taste), and decorate with broccoli (it is best to blanch the broccoli with boiling water).

4. Don't cover the pot.

5. If the cooked spaghetti needs to be left for a period of time before use, you can add a small amount of extra-grade pure olive oil to the drained spaghetti to avoid sticking. Don't eat too much, or the oil will float and taste greasy.

Extended data:

Cooking characteristics

Authentic spaghetti is biting, but it's not undercooked. It feels a little hard. For some people who are used to eating Yangchun noodles in China (mainly in Jiangnan), they may not be used to it. The point is, when cooking spaghetti, you must first add a spoonful of salt, which accounts for about 1% of water. Without this action, noodles will only taste delicious outside, but they will feel tasteless when bitten inside.

Adding salt can also make the texture of noodles more compact and elastic. Another note is: If you want to keep noodles Q-elastic, don't use cold water, you can mix a little olive oil or cooked corn oil. At the same time, if the scalded noodles are not used up, you can also mix olive oil to dry them a little before taking them to the refrigerator.

References:

Baidu encyclopedia-noodle