Spaghetti with cheese.
Just specify the preparation of this simple and unpretentious dishes - spaghetti with cheese, it's home building on work my eldest son. And he was preparing his own really, from A to Z. And Dad (me) was in the role of a strict jury consultant and mentor in one person, who still all removed, then cut, and wrote. But best of all - he received for his creation a solid top five in the classroom, and I have tasted it and pudding.
Meanwhile, boil the water. 200 grams of pasta from durum flour (100 grams per liter of boiling water) is lowered into the pot. It is not necessary to break them, so they immediately got in, and after a few seconds when the part in boiling water is soft, drown them all.
Cook them is not accessible (errors many of us), and reduce the heat. But how many - the exact answer is not and can not be. Thickness themselves spaghetti is always different, flour manufacturers use different, too, and the degree of welded razlnu we prefer. So the best option - five minutes after the re-boiling, just try them and decide if you want to merge them, or give another minute ... another cook.
Now they thrown back in a colander to drain and give. And in any case, do not leave them in the water "walk": spaghetti engorged with water and become nasty, slimy, a kind of "flour paste" on your plate.
That's all, enjoy your appetite.