Start testing spaghetti two minutes early

The box says 10 minutes? Start checking at 8.

Box times are a suggestion, not a rule. Brand, water volume, even altitude change the actual cook time. If you follow the package blindly, you’ll often end up with noodles that are either crunchy inside or already turning to wallpaper paste.

The only real test is your teeth. Fish out a strand, let it cool for a second, and bite it. You’re looking for a tiny white pinprick of uncooked starch in the center—that’s the “al dente” zone. If it’s entirely white and feels firm