To serve 4
700 grams of water
350 grams of dried spaghetti, cut in half
Your favourite pasta sauce
1. Add 700 grams of water to the bowl, and, with the MC off, bring to the boil, 4 minutes/Varoma/speed soft. And yes, this can be done in the electric kettle!
2. With the lid on, MC off, add the spaghetti through the hole in the lid, and cook according to the time recommended on the packet. For dried spaghetti this is typically between 8 and 10 minutes. In one case we tested, it was 8 minutes/100 degrees/speed soft, in another (spaghetti alla chitarra, below) it was 12 minutes/100 degrees/speed soft.
As the pasta descends into the water, you may assist its descent with the spatula, swirling it into the bubbling water. Place the basket on top to reduce spatter as the water bubbles away. Once the cooking time is complete, allow a few seconds before removing the lid, to reduce any potential steam burns. Test the consistency of the pasta: it should be cooked al dente. If it requires more cooking, continue 1 minute/100 degrees/speed soft.
3. From there, the additions are up to you. If using a cheesey sauce, or tomato sauce, or eggs and bacon, or simply garlic and olive oil, heat (or cook) the additions in the Thermomix bowl, then return the pasta to the bowl, and blend 30 seconds/100 degrees/speed soft or until the additions have been incorporated. If serving with a ragù, place the pasta into a serving bowl and cover with the ragù.
And…here’s a very simple quickie:
Spaghetti alla chitarra with spring onions and garlic
12 spring onions, chopped finely
1 garlic clove, chopped finely
1 chilli, chopped finely
tablespoon extra virgin olive oil
parmesan cheese to your fancy
salt, black pepper
4. After removing the pasta from the Thermomix bowl, add the spring onions, the garlic, and chilli (you could also add a tablespoon of tomato passata if on hand, or cooked bacon, or whatever), to the Thermomix bowl, with the olive oil, and cook 1 minute/100 degrees/speed 1.
5. Add back the pasta and blend 1 minute/60 degrees/speed 1. Serve with grated parmesan cheese, a knob of butter, the parsley, and season with salt and black pepper.