1- Start with a large pot of COLD water. Hot water from the tap often contains added minerals that can damage pots and alter taste. 2- Use a large pot (this is the one I use). This allows movement for the long pasta (a good rule of thumb for short pasta) 3- Make sure you have plenty of water in the pot. (see post for exact measurements) 4- Salt the water. This is an Italian MUST to flavor the pasta from the inside out. 5- Bring the water to a full boil, or rolling boil, before adding the spaghetti noodles or pasta. 6- Stir occasionally with the proper utensil to keep the pasta from sticking. 7- Test the pasta two minutes before it's "al dente". 8- Save a scoop of pasta water. Another Italian secret. 9- Drain, toss with sauce, and serve hot! This same method applies to short pasta varieties- you may use a smaller pot. See the post for more details!