Homemade Spaghetti

Homemade spaghetti is a delightful and traditional Italian dish, characterized by its simplicity and rich flavors. The process begins with making the pasta dough, a combination of finely ground semolina flour and eggs, kneaded together to form a smooth, elastic dough. This dough is then rested to allow the gluten to develop, which is crucial for the pasta’s texture.

Once rested, the dough is rolled out into thin sheets. This can be done using a rolling pin or a pasta machine, which ensures uniform thickness. The sheets are then cut into long, slender strands, resembling the classic spaghetti shape. These strands are either hung or laid out to dry slightly before cooking.

The cooking process is straightforward yet precise. The spaghetti is boiled in a large pot of generously salted water. The key is to cook it until it’s ‘al dente’, which means it should be tender but still have a slight bite to it. This usually takes about 7 to 10 minutes, depending on the thickness of the pasta.

While the pasta cooks, a sauce is often prepared. The versatility of spaghetti allows it to be paired with a wide range of sauces, from a simple garlic and olive oil dressing (aglio e olio) to a more complex and hearty meat sauce (bolognese). A classic choice is a tomato-based marinara, simmered with herbs like basil and oregano, and sometimes enhanced with ground meat, vegetables, or a splash of wine.

Once the spaghetti is cooked and drained (reserving a bit of pasta water), it’s typically tossed with the sauce in a pan to ensure each strand is beautifully coated. This step also allows the pasta to absorb some of the sauce’s flavors. The dish is often finished with a sprinkle of freshly grated Parmesan cheese and a drizzle of high-quality olive oil.

Serving homemade spaghetti is a delightful experience. It’s often plated in a twirl, garnished with fresh herbs or additional cheese, and accompanied by a side of crusty bread or a fresh salad. The joy of this dish lies in its combination of simple, fresh ingredients and the artisanal process of making pasta from scratch, resulting in a meal that’s both comforting and deeply satisfying.


  • 1 tbsp Olive Oil
  • 1 pound ground beef, lean
  • ½ yellow onion
  • 1 tbsp Italian Seasoning
  • 2 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp garlic, freshly minced
  • 3 cups water
  • 1 jar Spaghetti Sauce
  • 1 can tomatoes, diced, (optional)
  • 16 ounces spaghetti noodles


  1. Turn Air Pot to Saute.
  2. When it is ready, add the onion and olive oil.
  3. When the onions are softened slightly, add the meat and the seasonings, cook until meat is done.
  4. Add water after removing the meat, scrape the bottom very well to avoid Burn warning from Air Pot.
  5. Break the spaghetti in half and place in the Air Pot in a criss cross pattern.
  6. Pour Spaghetti Sauce over the noodles.
  7. Add the can of diced tomatoes on top of spaghetti sauce.
  8. Add the water by pouring on the sides and the top of the tomatoes.
  9. Push down slightly to ensure spaghetti is covered in the water.
  10. Place the lid on.
  11. Turn valve to sealing, press Pressure Cook.
  12. Set the time for 5 minutes.
  13. When the time is done, let pressure do a natural release for 5 minutes.
  14. Do a quick release until the pin drops.
  15. Open the lid and finally stir the spaghetti, sauce and tomatoes with meat all together.
  16. Serve with a dinner salad and garlic cheese toast if desired.

Enjoy !

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