I am a person that likes spaghetti that is stuck together, al dente, so it's nice and chewy.
I haven't been able to find any advice on how to cook spaghetti so that it sticks together, but rather the contrary, as it seems most people would prefer spaghetti that is separated.
So, logically, I did exactly the opposite of what these sources recommended so that it would stick together (not stirring, not letting it boil so much that it separates itself), which seems to work well, but not as much as I would like it to. Some of it sticks together, but not all of it.
Is there a way I could make spaghetti such that all of it would stick together ALL the time? Like just one big clump?