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I only buy short or small or stuff-able pasta. Eating those long strands is far too messy for me. I also refuse to eat spaghetti in public.
I too, like short, small or stuff-able pasta.
When I was growing up. there was no "Pasta". at least not for non-Italian Americans. There was
spaghetti, usually served with meatballs.
Now, with all of the various shapes and sizes of pasta, I have to say that I seldom make regular old school spaghetti. I just don't like the "mouth feel" (is that a term?) or the length and messiness. I also prefer angel hair pasta, which cooks so fast that breaking it is not an issue.
I do like linguini with sea food. To me the taste is better than old school spaghetti, and since I have a very large pot, I usually don't break it. I did when my children were young. because they tended to play with it, and make a mess.
Unlike evening sun, I have no issues with eating it in public.
It seems restaurants do not break it, so, I am guessing that is the way it's supposed to be served.
Those of you who like eating long noodles but wish they fit in the pot better can use Asian coiled-up thin noodles. They uncoil into strands as they cook. They work especially well in soups, but there’s no reason why you can’t cook them separately in water and then drain and sauce them.
With such a tremendous variety of shapes, lengths, thicknesses, diameter of tubes, and even ingredients (semolina or not for wheat, WW, white, rice, mixed-grains, etc) available, it’s not hard to find a suitable noodle. However, with traditional ragu, traditional semolina wheat Italian pasta tastes best to me, whether it is spaghetti, linguine, bucatini (my FAVORITE for this sauce), ziti, celentani, elbows, or whatever. Use what you like.
The one thing I absolutely insist on is this: Only AL DENTE!!!!
No, I don't break spaghetti or linguine when adding it to a pot of boiling water, but I do often break no-boil lasagna noodles to fit them into my pan more evenly.
I’ve broken spaghetti or linguini in half before, but don’t normally.
Seems to me it would be harder to eat when broken, and messier, since you can’t twirl it as effectively. I’ve never had a problem twirling it, and we never used a spoon to help with that growing up. That’s cheating!
Who cares what anyone does with store bought noodles, or stale real pasta? Fresh pasta always fits in the pot.
Best answer. But if you are going to use dried, breaking it is frowned on by Italians, by which I mean inhabitants of Italy, rather than people of Italian heritage
No! You just hold the pasta with one end in, for about a minute, and then it'll slide in. Or if you're lazy, just leave the part that sticks out, and it will slide in by itself.
No! You just hold the pasta with one end in, for about a minute, and then it'll slide in. Or if you're lazy, just leave the part that sticks out, and it will slide in by itself.
That doesn't really work with a smaller saucepan, though. I've tried, and that's why I break it.
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