This International Standard specifies a method for the estimation, by sensory analysis, of the cooking quality of alimentary pasta in the form of spaghetti, expressed by the surface condition and firmness characteristics. The method applies only to the estimation of the cooking quality of spaghetti. This type of product is specified, because its geometrical shape is that which best illustrates the qualities obtained from a specific industrial or experimental durum wheat semolina. NOTE — This method may also be applied to spaghetti made of common wheat or a mixture of common wheat and durum wheat, as long as the appropriate national regulations allow these products to be used in alimentary pasta. In particular, this method has been elaborated to establish a reference against which the results obtained by instrumental or practical methods of sensory analysis can be compared, with a view to perfecting, accepting or checking such methods.