Poll: To break or not to break (Barilla, etc.) long pasta to cook it?

[DaneThornberg]

Originally Posted by PamelaIamela

People who won't or can't twirl their linguine because it's messy-work probably don't understand the pure joy of slurping up a fried egg sandwich where the yolk dribbles down your chin onto your hand.. or worse.

But it's such a joyous mess to those of us who do!

You said it there Pamela, I feel sorry for such people, don't you?

[DaneThornberg]

Pasta shapes are purposely designed for specific sauces.

For example, round pastas (spaghetti and angel hair) are great for marinara type sauces. The fettuccine and tagliatelle pastas are for more meaty sauces.

Smaller flat shapes like linguine are perfect for light butter sauces. I use this one often. After draining the linguine, I toss and sauté it in a skillet with a nice simple butter sauce and pasta water. The long length of the pasta helps turn it into a thick and creamy sauce.

Long pasta is actually easier to twirl and eat. It also holds more sauce than a plate of broken noodles.

[Gerania]

Originally Posted by Mightyqueen801

That doesn't really work with a smaller saucepan, though. I've tried, and that's why I break it.

I do that in my large saucepan or skillet. I boil one inch of water. That doesn't take much time.