Spaghetti is a thin, long noodle, so it cooks faster than thick shapes like fettuccine or bucatini. A box of angel hair (capellini) might be done in 4–5 minutes, while thick linguine or tagliatelle might need 10–12. Always check shape-specific instructions.
Fresh spaghetti—the kind you buy refrigerated—cooks in 2–3 minutes. It has a softer texture and a more delicate bite. Don’t treat it like dried pasta; you’ll ruin it.
If you’re cooking for a crowd, double the water volume, not just the pasta. A crowded pot drops the water temperature, and craggy, undercooked noodles are the tragic result.
