🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 110 (from laksa069)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa110.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cookingdude.com/tutorials-cooking-lessons/boiling-pasta/\')), getAhrefsUnparsedNoserviceFromURL(\'https://cookingdude.com/tutorials-cooking-lessons/boiling-pasta/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cookingdude.com\/tutorials-cooking-lessons\/boiling-pasta\/","crawl_time":1775431646,"first_indexed_time":1524758096,"http_code":200,"src_unparsed":"com,cookingdude!\/tutorials-cooking-lessons\/boiling-pasta\/ s443","src_root_hash":"14231348306160466910","history_drop_reason":null,"meta_title":"Boiling Pasta - Lesson Five - Cooking Dude","meta_descriptions":[],"attrs_boilerpipe_text":"Cooking pasta (spaghetti, in this case) is easy. But it’s also easy to get it wrong, and wind up with a gummy mess.\nHere you are going to learn a fool-proof method, and wind up with a nice spaghetti lunch or dinner to boot.\nFor this lesson, you will need some spaghetti, a pot, water, olive oil, salt, spaghetti sauce, a colander, and, if you want a meal of it, some French bread and Parmesan cheese.\nFor now, we’ll assume you’ve purchased your favorite brand of bottled spaghetti sauce, but some day you are going to want to make your own homemade sauce.\nPasta needs to be cooked just right, or, as they say in Italy, al dente, pronounced “all dontay”. Al dente is Italian for “when you chew it, it is not too soft and not too hard, but just right, the way Baby Bear would want it”. Italian is a very efficient language.\nYou can buy fresh or dried pasta. The most common is dried, but if you buy fresh, it will not take as long to cook. So use the same method, but adjust the time. The package directions will be your guide.\nHow much to cook? You usually wind up with more pasta than you expect, because it expands some as it cooks. You can buy gauges, and in some cases gauges are included in the handle of the spaghetti server, as shown in the photo on the left. (You can click on the photo to see a larger version.)\nI’ve laid some coins next to the server to give you an idea of the size. The smallest hole in the handle is for one serving, and the others are for two, three, and four. Notice that the area of the small hole is about the same area as the quarter in the photo. So 25 cents per serving is about right…\nHere I’m using the measure to get one serving of spaghetti. As you’ll see, this turns out fine.\nFill a sauce pan about 2\/3 full of water, and put it on the stove on a medium high setting. Drizzle some olive oil into the water, and sprinkle it lightly with salt. When the water comes to a boil, add the spaghetti gradually, with the strands separated, like in the top photo. This lets each strand pick up a little oil, which helps keep the pasta from sticking together.\nBoil the spaghetti about ten minutes, stirring now and then to keep the strands apart. After ten minutes, use a fork or spaghetti server to pull out a few strands. Put them on a plate to cool slightly, and taste one. If it’s hard and raw, it obviously needs to cook more. When I cooked pasta for these photos, it took about 11-12 minutes to get al dente. The package said eleven minutes, and they were right on.\nDump the pasta and water into the colander and let it drain for a few minutes. Meanwhile, put a half cup or so of sauce into a bowl and nuke it for about 45 seconds.\nSlice some French bread, drizzle a little olive oil on it, and spread it around with your finger. Put the spaghetti on the plate, top with sauce and Parmesan cheese. Add garnish, like the Pepperoncini peppers in the photo, if you’ve got ’em.\nNow you’ve fixed yourself a nice lunch or dinner. Have a glass of wine with it to celebrate!\nYou can use this method to cook other forms of pasta, as well. The cooking times will vary depending on the size and thickness of the pasta.\nIf you’re not going to serve the noodles right away, like we did in this lesson, you will put the drained pasta back into the warm empty pot. But to keep the pasta from sticking, you will need to add a drizzle of olive oil, OR stir in some butter, OR add a little of the sauce you are going to use. In any case, don’t wait too long to serve. Try to time the dinner so the pasta is one of the last things you do.","attrs_markdown":"- [Kitchen Tools](https:\/\/cookingdude.com\/kitchen-tools\/kitchen-tools\/)\n- [Pantry](https:\/\/cookingdude.com\/pantry\/pantry\/)\n- [Refrigerator](https:\/\/cookingdude.com\/refrigerator\/refrigerator-and-freezer-staples\/)\n- [Seasonings, Herbs, and Spices](https:\/\/cookingdude.com\/seasonings-herbs-spices\/seasonings-herbs-and-spices\/)\n- [Kitchen Safety](https:\/\/cookingdude.com\/kitchen-safety\/kitchen-safety\/)\n- [Disaster Recovery](https:\/\/cookingdude.com\/disaster-recovery\/disaster-recovery\/)\n- [Methods](https:\/\/cookingdude.com\/methods\/cooking-methods\/)\n- [Culinary Terms](https:\/\/cookingdude.com\/culinary-terms\/culinary-terms\/)\n- [Cooking Tutorials](https:\/\/cookingdude.com\/tutorials-cooking-lessons\/tutorials\/)\n- [Weights and Measures](https:\/\/cookingdude.com\/weights-measures\/weights-and-measures\/)\n\n[![Cooking Dude](https:\/\/cookingdude.com\/wp-content\/uploads\/2018\/03\/cook-dude-02.png)](https:\/\/cookingdude.com\/)\n\n- [Home](https:\/\/cookingdude.com\/)\n- [About](https:\/\/cookingdude.com\/about\/)\n- [Food](https:\/\/cookingdude.com\/recipe-index\/)\n  - [All](https:\/\/cookingdude.com\/recipe-index\/)\n  - [Appetizers](https:\/\/cookingdude.com\/category-appetizers\/)\n  - [Beef & Veal](https:\/\/cookingdude.com\/category-beef-veal\/)\n  - [Breads](https:\/\/cookingdude.com\/category-breads\/)\n  - [Desserts](https:\/\/cookingdude.com\/category-desserts\/)\n  - [Eggs and Cheese](https:\/\/cookingdude.com\/category-eggs-cheese\/)\n  - [Lamb](https:\/\/cookingdude.com\/category-lamb\/)\n  - [Pork](https:\/\/cookingdude.com\/category-pork\/)\n  - [Poultry](https:\/\/cookingdude.com\/category-poultry\/)\n  - [Salads](https:\/\/cookingdude.com\/category-salads\/)\n  - [Sandwiches](https:\/\/cookingdude.com\/category-sandwiches\/)\n  - [Sauces](https:\/\/cookingdude.com\/category-sauces\/)\n  - [Seafood](https:\/\/cookingdude.com\/category-seafood\/)\n  - [Soups](https:\/\/cookingdude.com\/category-soups\/)\n  - [Vegetables](https:\/\/cookingdude.com\/category-vegetables\/)\n- [Recipe Index](https:\/\/cookingdude.com\/recipe-index\/)\n- [Books](https:\/\/cookingdude.com\/books\/)\n- [Instant Pot](https:\/\/cookingdude.com\/instant-pot\/)\n- [Contact](https:\/\/cookingdude.com\/contact\/)\n\nSelect Page\n\n# Boiling Pasta — Lesson Five\n[Tutorials (Cooking Lessons)](https:\/\/cookingdude.com\/category\/tutorials-cooking-lessons\/)\n\n![](https:\/\/i0.wp.com\/cookingdude.com\/wp-content\/uploads\/2018\/04\/PastaPot.jpg?fit=441%2C330&ssl=1)\n\nCooking pasta (spaghetti, in this case) is easy. But it’s also easy to get it wrong, and wind up with a gummy mess.\n\nHere you are going to learn a fool-proof method, and wind up with a nice spaghetti lunch or dinner to boot.\n\nFor this lesson, you will need some spaghetti, a pot, water, olive oil, salt, spaghetti sauce, a colander, and, if you want a meal of it, some French bread and Parmesan cheese.\n\nFor now, we’ll assume you’ve purchased your favorite brand of bottled spaghetti sauce, but some day you are going to want to make your own homemade sauce.\n\nPasta needs to be cooked just right, or, as they say in Italy, al dente, pronounced “all dontay”. Al dente is Italian for “when you chew it, it is not too soft and not too hard, but just right, the way Baby Bear would want it”. Italian is a very efficient language.\n\nYou can buy fresh or dried pasta. The most common is dried, but if you buy fresh, it will not take as long to cook. So use the same method, but adjust the time. The package directions will be your guide.\n\n![](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![](https:\/\/i0.wp.com\/cookingdude.com\/wp-content\/uploads\/2018\/04\/PastaServer.jpg?resize=441%2C330&ssl=1)\n\nHow much to cook? You usually wind up with more pasta than you expect, because it expands some as it cooks. You can buy gauges, and in some cases gauges are included in the handle of the spaghetti server, as shown in the photo on the left. (You can click on the photo to see a larger version.)\n\nI’ve laid some coins next to the server to give you an idea of the size. The smallest hole in the handle is for one serving, and the others are for two, three, and four. Notice that the area of the small hole is about the same area as the quarter in the photo. So 25 cents per serving is about right…\n\n![](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![](https:\/\/i0.wp.com\/cookingdude.com\/wp-content\/uploads\/2018\/04\/PastaMeasure.jpg?resize=441%2C330&ssl=1)\n\nHere I’m using the measure to get one serving of spaghetti. As you’ll see, this turns out fine.\n\nFill a sauce pan about 2\/3 full of water, and put it on the stove on a medium high setting. Drizzle some olive oil into the water, and sprinkle it lightly with salt. When the water comes to a boil, add the spaghetti gradually, with the strands separated, like in the top photo. This lets each strand pick up a little oil, which helps keep the pasta from sticking together.\n\nBoil the spaghetti about ten minutes, stirring now and then to keep the strands apart. After ten minutes, use a fork or spaghetti server to pull out a few strands. Put them on a plate to cool slightly, and taste one. If it’s hard and raw, it obviously needs to cook more. When I cooked pasta for these photos, it took about 11-12 minutes to get al dente. The package said eleven minutes, and they were right on.\n\nDump the pasta and water into the colander and let it drain for a few minutes. Meanwhile, put a half cup or so of sauce into a bowl and nuke it for about 45 seconds.\n\n![](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![](https:\/\/i0.wp.com\/cookingdude.com\/wp-content\/uploads\/2018\/04\/SpagPlate.jpg?resize=441%2C330&ssl=1)\n\nSlice some French bread, drizzle a little olive oil on it, and spread it around with your finger. Put the spaghetti on the plate, top with sauce and Parmesan cheese. Add garnish, like the Pepperoncini peppers in the photo, if you’ve got ’em.\n\nNow you’ve fixed yourself a nice lunch or dinner. Have a glass of wine with it to celebrate\\!\n\nYou can use this method to cook other forms of pasta, as well. The cooking times will vary depending on the size and thickness of the pasta.\n\nIf you’re not going to serve the noodles right away, like we did in this lesson, you will put the drained pasta back into the warm empty pot. But to keep the pasta from sticking, you will need to add a drizzle of olive oil, OR stir in some butter, OR add a little of the sauce you are going to use. In any case, don’t wait too long to serve. Try to time the dinner so the pasta is one of the last things you do.\n\n# **check us out on instagram\\!**\n[Happy New Year! 🌟 Let's transform your kitchen ski ![Happy New Year! 🌟 Let's transform your kitchen skills and make \\#2021 the best tasting year yet. 😜Whether you're a novice in the kitchen or somewhat experienced, you could benefit from cooking lessons from the Cooking Dude. Keep up with us by following along on Facebook and Instagram. Then, head on over to the Cooking Dude website at www.cookingdude.com for a variety of cooking lessons and tutorials, recipes suitable for all skill levels as well hacks to make your time in the kitchen more productive. . . . \\#cookingdude \\#cookingdudeofficial \\#happynewyear \\#2021 \\#2021goals \\#learntocook \\#howtocook \\#cooking \\#cookingbasics \\#cookbook \\#recipes \\#onlinecooking \\#onlinecookingclasses \\#recipes \\#cookbooks \\#chef \\#cheflife \\#foodie \\#foodblog \\#cookingvideo \\#cookingskills \\#homechef \\#cooking101 \\#cookingram \\#cookingtime \\#cookingathome \\#quarantinecooking \\#cookingwithkids \\#cookingfortwo](https:\/\/cookingdude.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/CJrRTF-FdEh\/)\n\n[...And no tacos would be complete without fresh \\#g ![...And no tacos would be complete without fresh \\#guac on top! 🥑 Here's a \\#foodiefavorite recipe for some fresh guacamole. Guacamole Recipe: Mash 3 or 4 avocados in a bowl, then mix in the following: 1\/2 teaspoon garlic salt juice from one whole lemon 2 teaspoons Tabasco Now you can modify this to your own taste. You can change the quantities listed above, and maybe make some of these additions: diced jalapeño pepper lime juice onion powder diced tomato diced olives chopped cilantro diced onion, or green onion Mix well and enjoy! . . . \\#cookingdude \\#cookingdudeofficial \\#tacos \\#tacotuesday \\#guacamolerecipe \\#guacamole \\#guaclover \\#avocado \\#avocadolover \\#eatmoreavocado \\#sandiego \\#sandiegofoodies \\#eeeeeats \\#sandiegoeats \\#foodie \\#snack \\#lunchtime \\#appetizer \\#learntocook \\#cookinglesson \\#cookingathome \\#learningtcook \\#delicious \\#recipe \\#recipeshare \\#easyrecipe \\#homechef](https:\/\/cookingdude.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/CJZyeT0rv3I\/)\n\n[What's a Tuesday evening staple? Tacos. And more t ![What's a Tuesday evening staple? Tacos. And more tacos. 🌮🌮 Now you can enjoy your own Taco Tuesday fiesta at home with this quick and easy One Pot Taco recipe! Recipe link in bio. . . . \\#cookingdude \\#cookingdudeofficial \\#taco \\#tacotuesday \\#tacos \\#tacosfordinner \\#mexicancookingdude \\#mexicanfood \\#mexicanrecipes \\#authenticmexican \\#tacorecipe \\#onepottacos \\#learntocook \\#onlinecooking \\#cookingskills \\#homemademeals \\#ninjafoodi \\#ninjafoodirecipes \\#sandiegofoodie \\#sandiegofoodblogger \\#recipe \\#recipeshare \\#taconight \\#tacotime \\#fiesta \\#fiestaathome \\#letsgetcooking](https:\/\/cookingdude.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/CJZjtKOLMk_\/)\n\n[Quick and easy homemade chile rellenos for the win ![Quick and easy homemade chile rellenos for the win! 🙌🏼 What \\#foodiefavorites will you be cooking up before the year ends!? . . . \\#cookingdude \\#cookingdudeofficial \\#mexicancooking \\#mexicancookingdude \\#mexicanfood \\#mexicanrecipes \\#authenticmexican \\#mexicandishes \\#cookbook \\#digitalcookbook \\#learntocook \\#onlinecooking \\#cookingskills \\#mexicancookbook \\#homecooking \\#homemademeals \\#foodie \\#foodblogger \\#sandiegofoodie \\#sandiegofoodblogger \\#recipe \\#recipeshare \\#tacotime \\#chile \\#chilerelleno \\#chiles \\#ninjafoodi \\#instantpot](https:\/\/cookingdude.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/CJXNHSPIcIE\/)\n\n[🌶 Learn how easy it is to make yourself a chile re ![🌶 Learn how easy it is to make yourself a chile relleno in minutes, including roasting the fresh chile, with hardly any cleanup afterwards! This is one of the many recipes included in the new release of Mexican Cooking Dude Cookbook! Link in bio. . . . \\#cookingdude \\#cookingdudeofficial \\#mexicancooking \\#mexicancookingdude \\#mexicanfood \\#mexicanrecipes \\#authenticmexican \\#mexicandishes \\#cookbook \\#digitalcookbook \\#learntocook \\#onlinecooking \\#cookingskills \\#mexicancookbook \\#homecooking \\#homemademeals \\#foodie \\#foodblogger \\#sandiegofoodie \\#sandiegofoodblogger \\#recipe \\#recipeshare \\#tacotime \\#cincodemayo \\#cincodemayorecipes \\#chile \\#chilerelleno \\#chiles \\#ninjafoodi \\#instantpot](https:\/\/cookingdude.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/CJWqYBXFA_I\/)\n\n[The fondest memories are made gathered around the ![The fondest memories are made gathered around the table. Merry Christmas and Happy New Year! 🎄 . . . \\#cookingdude \\#cookingdudeofficial \\#christmas \\#merrychristmas \\#table \\#tablesetting \\#gather \\#gatherround \\#placesetting \\#holidays \\#newyear \\#christmasdecor \\#holidaydecor \\#foodie \\#food \\#festive \\#holidayfood \\#holidaymeal \\#christmasdinner \\#holidaycheer \\#eat \\#eating \\#eatmore \\#homestyle \\#cooking \\#homestylecooking](https:\/\/cookingdude.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/CJOuP-eLB1O\/)\n\n[Here’s an onion casserole that is really hard to b ![Here’s an onion casserole that is really hard to beat. The flavor gets rave reviews, and the dish looks beautiful on the buffet table. I serve this with Dr. Pepper Ham and Easy Cheesy Potatoes (see previous posts for these recipes!) for Christmas dinner for a hungry family mob, and everyone always wants more! Recipe link in bio. . . . \\#cookingdude \\#cookingdudeofficial \\#onions \\#onioncasserole \\#casserole \\#recipe \\#easyrecipe \\#christmas \\#christmasfood \\#christmasdinner \\#holidaymeals \\#holidayrecipes \\#holidayprep \\#foodie \\#delicious \\#learntocook \\#homemade \\#deliciousness \\#foodblooger \\#freerecipe \\#bakedcasserole \\#pearlonion \\#parmesan \\#parmesancheese \\#cheesy \\#eatmorecheese \\#morecheeseplease \\#countdowntochristmas \\#christmascountdownhttps:\/\/cookingdude.com\/food\/eggs-cheese\/pearl-onions-in-parmesan-cream-sauce\/](https:\/\/cookingdude.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/CJKKSb3l6ac\/)\n\n# **NEVER MISS A POST**\nKeep up to date with us\\!\n\nThank you\\!\n\n# **check it out**\nCooking Dude has been working with a noted Southern California interior designer (my wife) to help design kitchens for her clients. Please visit [www.AnnaRodeDesigns.com](http:\/\/www.annarodedesigns.com\/) for more information.\n\n# **we are social\\!**\n- [Follow](http:\/\/facebook.com\/cookingdude \"Follow on Facebook\")\n- [Follow](http:\/\/instagram.com\/cookingdudeofficial \"Follow on Instagram\")\n- [Follow](https:\/\/www.pinterest.com\/thecookingdude\/ \"Follow on Pinterest\")\n- [Follow](https:\/\/www.youtube.com\/channel\/UC3HMivPlKKnsdLNkzwNpT2g\/featured \"Follow on Youtube\")\n\n- [Home](https:\/\/cookingdude.com\/)\n- [About](https:\/\/cookingdude.com\/about\/)\n- [Food](https:\/\/cookingdude.com\/recipe-index\/)\n  - [All](https:\/\/cookingdude.com\/recipe-index\/)\n  - [Appetizers](https:\/\/cookingdude.com\/category-appetizers\/)\n  - [Beef & Veal](https:\/\/cookingdude.com\/category-beef-veal\/)\n  - [Breads](https:\/\/cookingdude.com\/category-breads\/)\n  - [Desserts](https:\/\/cookingdude.com\/category-desserts\/)\n  - [Eggs and Cheese](https:\/\/cookingdude.com\/category-eggs-cheese\/)\n  - [Lamb](https:\/\/cookingdude.com\/category-lamb\/)\n  - [Pork](https:\/\/cookingdude.com\/category-pork\/)\n  - [Poultry](https:\/\/cookingdude.com\/category-poultry\/)\n  - [Salads](https:\/\/cookingdude.com\/category-salads\/)\n  - [Sandwiches](https:\/\/cookingdude.com\/category-sandwiches\/)\n  - [Sauces](https:\/\/cookingdude.com\/category-sauces\/)\n  - [Seafood](https:\/\/cookingdude.com\/category-seafood\/)\n  - [Soups](https:\/\/cookingdude.com\/category-soups\/)\n  - [Vegetables](https:\/\/cookingdude.com\/category-vegetables\/)\n- [Recipe Index](https:\/\/cookingdude.com\/recipe-index\/)\n- [Books](https:\/\/cookingdude.com\/books\/)\n- [Instant Pot](https:\/\/cookingdude.com\/instant-pot\/)\n- [Contact](https:\/\/cookingdude.com\/contact\/)\n\nCopyright © John P. Choisser - CookingDude.com 2026 -\n\n[Site Credits](https:\/\/justinabercrombie.com\/)\n### Pin It on Pinterest\nShare This\n\n- [https:\/\/www.facebook.com\/cookingdude](http:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fcookingdude.com%2Ftutorials-cooking-lessons%2Fboiling-pasta%2F&t=Boiling%20Pasta%20%E2%80%94%20Lesson%20Five)\n- [https:\/\/www.pinterest.com\/thecookingdude\/](https:\/\/cookingdude.com\/tutorials-cooking-lessons\/boiling-pasta\/)\n- [Like](https:\/\/cookingdude.com\/tutorials-cooking-lessons\/boiling-pasta\/)\n\n##\n##\nLoading Comments...\n\n###","attrs_readable_markdown":"Cooking pasta (spaghetti, in this case) is easy. But it’s also easy to get it wrong, and wind up with a gummy mess.\n\nHere you are going to learn a fool-proof method, and wind up with a nice spaghetti lunch or dinner to boot.\n\nFor this lesson, you will need some spaghetti, a pot, water, olive oil, salt, spaghetti sauce, a colander, and, if you want a meal of it, some French bread and Parmesan cheese.\n\nFor now, we’ll assume you’ve purchased your favorite brand of bottled spaghetti sauce, but some day you are going to want to make your own homemade sauce.\n\nPasta needs to be cooked just right, or, as they say in Italy, al dente, pronounced “all dontay”. Al dente is Italian for “when you chew it, it is not too soft and not too hard, but just right, the way Baby Bear would want it”. Italian is a very efficient language.\n\nYou can buy fresh or dried pasta. The most common is dried, but if you buy fresh, it will not take as long to cook. So use the same method, but adjust the time. The package directions will be your guide.\n\n![](https:\/\/i0.wp.com\/cookingdude.com\/wp-content\/uploads\/2018\/04\/PastaServer.jpg?fit=441%2C330&ssl=1)\n\nHow much to cook? You usually wind up with more pasta than you expect, because it expands some as it cooks. You can buy gauges, and in some cases gauges are included in the handle of the spaghetti server, as shown in the photo on the left. (You can click on the photo to see a larger version.)\n\nI’ve laid some coins next to the server to give you an idea of the size. The smallest hole in the handle is for one serving, and the others are for two, three, and four. Notice that the area of the small hole is about the same area as the quarter in the photo. So 25 cents per serving is about right…\n\n![](https:\/\/i0.wp.com\/cookingdude.com\/wp-content\/uploads\/2018\/04\/PastaMeasure.jpg?fit=441%2C330&ssl=1)\n\nHere I’m using the measure to get one serving of spaghetti. As you’ll see, this turns out fine.\n\nFill a sauce pan about 2\/3 full of water, and put it on the stove on a medium high setting. Drizzle some olive oil into the water, and sprinkle it lightly with salt. When the water comes to a boil, add the spaghetti gradually, with the strands separated, like in the top photo. This lets each strand pick up a little oil, which helps keep the pasta from sticking together.\n\nBoil the spaghetti about ten minutes, stirring now and then to keep the strands apart. After ten minutes, use a fork or spaghetti server to pull out a few strands. Put them on a plate to cool slightly, and taste one. If it’s hard and raw, it obviously needs to cook more. When I cooked pasta for these photos, it took about 11-12 minutes to get al dente. The package said eleven minutes, and they were right on.\n\nDump the pasta and water into the colander and let it drain for a few minutes. Meanwhile, put a half cup or so of sauce into a bowl and nuke it for about 45 seconds.\n\n![](https:\/\/i0.wp.com\/cookingdude.com\/wp-content\/uploads\/2018\/04\/SpagPlate.jpg?fit=441%2C330&ssl=1)\n\nSlice some French bread, drizzle a little olive oil on it, and spread it around with your finger. Put the spaghetti on the plate, top with sauce and Parmesan cheese. Add garnish, like the Pepperoncini peppers in the photo, if you’ve got ’em.\n\nNow you’ve fixed yourself a nice lunch or dinner. Have a glass of wine with it to celebrate\\!\n\nYou can use this method to cook other forms of pasta, as well. The cooking times will vary depending on the size and thickness of the pasta.\n\nIf you’re not going to serve the noodles right away, like we did in this lesson, you will put the drained pasta back into the warm empty pot. But to keep the pasta from sticking, you will need to add a drizzle of olive oil, OR stir in some butter, OR add a little of the sauce you are going to use. In any case, don’t wait too long to serve. Try to time the dinner so the pasta is one of the last things you do.","meta_canonical":null}

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Boilerpipe Text	Cooking pasta (spaghetti, in this case) is easy. But it’s also easy to get it wrong, and wind up with a gummy mess. Here you are going to learn a fool-proof method, and wind up with a nice spaghetti lunch or dinner to boot. For this lesson, you will need some spaghetti, a pot, water, olive oil, salt, spaghetti sauce, a colander, and, if you want a meal of it, some French bread and Parmesan cheese. For now, we’ll assume you’ve purchased your favorite brand of bottled spaghetti sauce, but some day you are going to want to make your own homemade sauce. Pasta needs to be cooked just right, or, as they say in Italy, al dente, pronounced “all dontay”. Al dente is Italian for “when you chew it, it is not too soft and not too hard, but just right, the way Baby Bear would want it”. Italian is a very efficient language. You can buy fresh or dried pasta. The most common is dried, but if you buy fresh, it will not take as long to cook. So use the same method, but adjust the time. The package directions will be your guide. How much to cook? You usually wind up with more pasta than you expect, because it expands some as it cooks. You can buy gauges, and in some cases gauges are included in the handle of the spaghetti server, as shown in the photo on the left. (You can click on the photo to see a larger version.) I’ve laid some coins next to the server to give you an idea of the size. The smallest hole in the handle is for one serving, and the others are for two, three, and four. Notice that the area of the small hole is about the same area as the quarter in the photo. So 25 cents per serving is about right… Here I’m using the measure to get one serving of spaghetti. As you’ll see, this turns out fine. Fill a sauce pan about 2/3 full of water, and put it on the stove on a medium high setting. Drizzle some olive oil into the water, and sprinkle it lightly with salt. When the water comes to a boil, add the spaghetti gradually, with the strands separated, like in the top photo. This lets each strand pick up a little oil, which helps keep the pasta from sticking together. Boil the spaghetti about ten minutes, stirring now and then to keep the strands apart. After ten minutes, use a fork or spaghetti server to pull out a few strands. Put them on a plate to cool slightly, and taste one. If it’s hard and raw, it obviously needs to cook more. When I cooked pasta for these photos, it took about 11-12 minutes to get al dente. The package said eleven minutes, and they were right on. Dump the pasta and water into the colander and let it drain for a few minutes. Meanwhile, put a half cup or so of sauce into a bowl and nuke it for about 45 seconds. Slice some French bread, drizzle a little olive oil on it, and spread it around with your finger. Put the spaghetti on the plate, top with sauce and Parmesan cheese. Add garnish, like the Pepperoncini peppers in the photo, if you’ve got ’em. Now you’ve fixed yourself a nice lunch or dinner. Have a glass of wine with it to celebrate! You can use this method to cook other forms of pasta, as well. The cooking times will vary depending on the size and thickness of the pasta. If you’re not going to serve the noodles right away, like we did in this lesson, you will put the drained pasta back into the warm empty pot. But to keep the pasta from sticking, you will need to add a drizzle of olive oil, OR stir in some butter, OR add a little of the sauce you are going to use. In any case, don’t wait too long to serve. Try to time the dinner so the pasta is one of the last things you do.
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But it’s also easy to get it wrong, and wind up with a gummy mess. Here you are going to learn a fool-proof method, and wind up with a nice spaghetti lunch or dinner to boot. For this lesson, you will need some spaghetti, a pot, water, olive oil, salt, spaghetti sauce, a colander, and, if you want a meal of it, some French bread and Parmesan cheese. For now, we’ll assume you’ve purchased your favorite brand of bottled spaghetti sauce, but some day you are going to want to make your own homemade sauce. Pasta needs to be cooked just right, or, as they say in Italy, al dente, pronounced “all dontay”. Al dente is Italian for “when you chew it, it is not too soft and not too hard, but just right, the way Baby Bear would want it”. Italian is a very efficient language. You can buy fresh or dried pasta. The most common is dried, but if you buy fresh, it will not take as long to cook. So use the same method, but adjust the time. The package directions will be your guide. ![](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![](https://i0.wp.com/cookingdude.com/wp-content/uploads/2018/04/PastaServer.jpg?resize=441%2C330&ssl=1) How much to cook? You usually wind up with more pasta than you expect, because it expands some as it cooks. You can buy gauges, and in some cases gauges are included in the handle of the spaghetti server, as shown in the photo on the left. (You can click on the photo to see a larger version.) I’ve laid some coins next to the server to give you an idea of the size. The smallest hole in the handle is for one serving, and the others are for two, three, and four. Notice that the area of the small hole is about the same area as the quarter in the photo. So 25 cents per serving is about right… ![](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![](https://i0.wp.com/cookingdude.com/wp-content/uploads/2018/04/PastaMeasure.jpg?resize=441%2C330&ssl=1) Here I’m using the measure to get one serving of spaghetti. As you’ll see, this turns out fine. Fill a sauce pan about 2/3 full of water, and put it on the stove on a medium high setting. Drizzle some olive oil into the water, and sprinkle it lightly with salt. When the water comes to a boil, add the spaghetti gradually, with the strands separated, like in the top photo. This lets each strand pick up a little oil, which helps keep the pasta from sticking together. Boil the spaghetti about ten minutes, stirring now and then to keep the strands apart. After ten minutes, use a fork or spaghetti server to pull out a few strands. Put them on a plate to cool slightly, and taste one. If it’s hard and raw, it obviously needs to cook more. When I cooked pasta for these photos, it took about 11-12 minutes to get al dente. The package said eleven minutes, and they were right on. Dump the pasta and water into the colander and let it drain for a few minutes. Meanwhile, put a half cup or so of sauce into a bowl and nuke it for about 45 seconds. ![](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)![](https://i0.wp.com/cookingdude.com/wp-content/uploads/2018/04/SpagPlate.jpg?resize=441%2C330&ssl=1) Slice some French bread, drizzle a little olive oil on it, and spread it around with your finger. Put the spaghetti on the plate, top with sauce and Parmesan cheese. Add garnish, like the Pepperoncini peppers in the photo, if you’ve got ’em. Now you’ve fixed yourself a nice lunch or dinner. Have a glass of wine with it to celebrate\! You can use this method to cook other forms of pasta, as well. The cooking times will vary depending on the size and thickness of the pasta. If you’re not going to serve the noodles right away, like we did in this lesson, you will put the drained pasta back into the warm empty pot. But to keep the pasta from sticking, you will need to add a drizzle of olive oil, OR stir in some butter, OR add a little of the sauce you are going to use. In any case, don’t wait too long to serve. Try to time the dinner so the pasta is one of the last things you do. # check us out on instagram\! [Happy New Year! 🌟 Let's transform your kitchen ski ![Happy New Year! 🌟 Let's transform your kitchen skills and make \#2021 the best tasting year yet. 😜Whether you're a novice in the kitchen or somewhat experienced, you could benefit from cooking lessons from the Cooking Dude. Keep up with us by following along on Facebook and Instagram. 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Guacamole Recipe: Mash 3 or 4 avocados in a bowl, then mix in the following: 1/2 teaspoon garlic salt juice from one whole lemon 2 teaspoons Tabasco Now you can modify this to your own taste. You can change the quantities listed above, and maybe make some of these additions: diced jalapeño pepper lime juice onion powder diced tomato diced olives chopped cilantro diced onion, or green onion Mix well and enjoy! . . . \#cookingdude \#cookingdudeofficial \#tacos \#tacotuesday \#guacamolerecipe \#guacamole \#guaclover \#avocado \#avocadolover \#eatmoreavocado \#sandiego \#sandiegofoodies \#eeeeeats \#sandiegoeats \#foodie \#snack \#lunchtime \#appetizer \#learntocook \#cookinglesson \#cookingathome \#learningtcook \#delicious \#recipe \#recipeshare \#easyrecipe \#homechef](https://cookingdude.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/CJZyeT0rv3I/) [What's a Tuesday evening staple? Tacos. And more t ![What's a Tuesday evening staple? Tacos. And more tacos. 🌮🌮 Now you can enjoy your own Taco Tuesday fiesta at home with this quick and easy One Pot Taco recipe! Recipe link in bio. . . . \#cookingdude \#cookingdudeofficial \#taco \#tacotuesday \#tacos \#tacosfordinner \#mexicancookingdude \#mexicanfood \#mexicanrecipes \#authenticmexican \#tacorecipe \#onepottacos \#learntocook \#onlinecooking \#cookingskills \#homemademeals \#ninjafoodi \#ninjafoodirecipes \#sandiegofoodie \#sandiegofoodblogger \#recipe \#recipeshare \#taconight \#tacotime \#fiesta \#fiestaathome \#letsgetcooking](https://cookingdude.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/CJZjtKOLMk_/) [Quick and easy homemade chile rellenos for the win ![Quick and easy homemade chile rellenos for the win! 🙌🏼 What \#foodiefavorites will you be cooking up before the year ends!? . . . \#cookingdude \#cookingdudeofficial \#mexicancooking \#mexicancookingdude \#mexicanfood \#mexicanrecipes \#authenticmexican \#mexicandishes \#cookbook \#digitalcookbook \#learntocook \#onlinecooking \#cookingskills \#mexicancookbook \#homecooking \#homemademeals \#foodie \#foodblogger \#sandiegofoodie \#sandiegofoodblogger \#recipe \#recipeshare \#tacotime \#chile \#chilerelleno \#chiles \#ninjafoodi \#instantpot](https://cookingdude.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/CJXNHSPIcIE/) [🌶 Learn how easy it is to make yourself a chile re ![🌶 Learn how easy it is to make yourself a chile relleno in minutes, including roasting the fresh chile, with hardly any cleanup afterwards! This is one of the many recipes included in the new release of Mexican Cooking Dude Cookbook! Link in bio. . . . \#cookingdude \#cookingdudeofficial \#mexicancooking \#mexicancookingdude \#mexicanfood \#mexicanrecipes \#authenticmexican \#mexicandishes \#cookbook \#digitalcookbook \#learntocook \#onlinecooking \#cookingskills \#mexicancookbook \#homecooking \#homemademeals \#foodie \#foodblogger \#sandiegofoodie \#sandiegofoodblogger \#recipe \#recipeshare \#tacotime \#cincodemayo \#cincodemayorecipes \#chile \#chilerelleno \#chiles \#ninjafoodi \#instantpot](https://cookingdude.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/CJWqYBXFA_I/) [The fondest memories are made gathered around the ![The fondest memories are made gathered around the table. Merry Christmas and Happy New Year! 🎄 . . . \#cookingdude \#cookingdudeofficial \#christmas \#merrychristmas \#table \#tablesetting \#gather \#gatherround \#placesetting \#holidays \#newyear \#christmasdecor \#holidaydecor \#foodie \#food \#festive \#holidayfood \#holidaymeal \#christmasdinner \#holidaycheer \#eat \#eating \#eatmore \#homestyle \#cooking \#homestylecooking](https://cookingdude.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/CJOuP-eLB1O/) [Here’s an onion casserole that is really hard to b ![Here’s an onion casserole that is really hard to beat. The flavor gets rave reviews, and the dish looks beautiful on the buffet table. I serve this with Dr. Pepper Ham and Easy Cheesy Potatoes (see previous posts for these recipes!) for Christmas dinner for a hungry family mob, and everyone always wants more! 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Readable Markdown	Cooking pasta (spaghetti, in this case) is easy. But it’s also easy to get it wrong, and wind up with a gummy mess. Here you are going to learn a fool-proof method, and wind up with a nice spaghetti lunch or dinner to boot. For this lesson, you will need some spaghetti, a pot, water, olive oil, salt, spaghetti sauce, a colander, and, if you want a meal of it, some French bread and Parmesan cheese. For now, we’ll assume you’ve purchased your favorite brand of bottled spaghetti sauce, but some day you are going to want to make your own homemade sauce. Pasta needs to be cooked just right, or, as they say in Italy, al dente, pronounced “all dontay”. Al dente is Italian for “when you chew it, it is not too soft and not too hard, but just right, the way Baby Bear would want it”. Italian is a very efficient language. You can buy fresh or dried pasta. The most common is dried, but if you buy fresh, it will not take as long to cook. So use the same method, but adjust the time. The package directions will be your guide. ![](https://i0.wp.com/cookingdude.com/wp-content/uploads/2018/04/PastaServer.jpg?fit=441%2C330&ssl=1) How much to cook? You usually wind up with more pasta than you expect, because it expands some as it cooks. You can buy gauges, and in some cases gauges are included in the handle of the spaghetti server, as shown in the photo on the left. (You can click on the photo to see a larger version.) I’ve laid some coins next to the server to give you an idea of the size. The smallest hole in the handle is for one serving, and the others are for two, three, and four. Notice that the area of the small hole is about the same area as the quarter in the photo. So 25 cents per serving is about right… ![](https://i0.wp.com/cookingdude.com/wp-content/uploads/2018/04/PastaMeasure.jpg?fit=441%2C330&ssl=1) Here I’m using the measure to get one serving of spaghetti. As you’ll see, this turns out fine. Fill a sauce pan about 2/3 full of water, and put it on the stove on a medium high setting. Drizzle some olive oil into the water, and sprinkle it lightly with salt. When the water comes to a boil, add the spaghetti gradually, with the strands separated, like in the top photo. This lets each strand pick up a little oil, which helps keep the pasta from sticking together. Boil the spaghetti about ten minutes, stirring now and then to keep the strands apart. After ten minutes, use a fork or spaghetti server to pull out a few strands. Put them on a plate to cool slightly, and taste one. If it’s hard and raw, it obviously needs to cook more. When I cooked pasta for these photos, it took about 11-12 minutes to get al dente. The package said eleven minutes, and they were right on. Dump the pasta and water into the colander and let it drain for a few minutes. Meanwhile, put a half cup or so of sauce into a bowl and nuke it for about 45 seconds. ![](https://i0.wp.com/cookingdude.com/wp-content/uploads/2018/04/SpagPlate.jpg?fit=441%2C330&ssl=1) Slice some French bread, drizzle a little olive oil on it, and spread it around with your finger. Put the spaghetti on the plate, top with sauce and Parmesan cheese. Add garnish, like the Pepperoncini peppers in the photo, if you’ve got ’em. Now you’ve fixed yourself a nice lunch or dinner. Have a glass of wine with it to celebrate\! You can use this method to cook other forms of pasta, as well. The cooking times will vary depending on the size and thickness of the pasta. If you’re not going to serve the noodles right away, like we did in this lesson, you will put the drained pasta back into the warm empty pot. But to keep the pasta from sticking, you will need to add a drizzle of olive oil, OR stir in some butter, OR add a little of the sauce you are going to use. In any case, don’t wait too long to serve. Try to time the dinner so the pasta is one of the last things you do.
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