Fresh and dry spaghetti is cooked in a large pot of salted, boiling water and then drained in a colander. In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), fully cooked and still firm, it may also be cooked to a softer consistency. Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini is a very thin form of spaghetti (it may be called angel hair spaghetti in English) which takes less time to cook. Utensils used in spaghetti preparation include the spaghetti scoop and spaghetti tongs.