You don’t even need to be Italian to understand the logical flaw in breaking spaghetti. There are countless forms of pasta, in varying shapes and sizes. Why buy a long pasta, like spaghetti, only to break it into shorter pieces? Just buy Fideo cut.
If you want spaghetti, but don’t own a large pot, just buy or make fresh spaghetti. It’s softer than dried spaghetti, so it will go right into the water no problem.
You could also just let half of the noodle cook in the water a bit to get soft as you press the rest in and it’ll curve until its all submerged, then you can add your Vienna sausages and ketchup to finish it off
The alternative you offered is a shitload more work. Someone willing to break their spaghetti in half to fit their pot is really fricken unlikely to decide that spending an hour making fresh pasta is a better option than just ending up with “uneven” pasta.
In my experience, that takes at most 30 seconds until they’re all submerged. Are we talking about really tiny pots, very long spaghetti, or such a short cooking time that the difference is noticeable?
To be fair, I personally like to let spaghetti boil a long time, but I’ve also never heard of anyone around me having problems with uneven cooking
I only ever buy one noodle per shopping trip, but it’s always a football field long. I get 100 of my friends to help me get it home, and if anyone fucks up and breaks it in the middle, I make them watch me eat fried rice with a fork or drink tea steeped in the microwave or put ketchup on a filet mignon, whatever bothers them the most.
You don’t even need to be Italian to understand the logical flaw in breaking spaghetti. There are countless forms of pasta, in varying shapes and sizes. Why buy a long pasta, like spaghetti, only to break it into shorter pieces? Just buy Fideo cut.
If you want spaghetti, but don’t own a large pot, just buy or make fresh spaghetti. It’s softer than dried spaghetti, so it will go right into the water no problem.
You could also just let half of the noodle cook in the water a bit to get soft as you press the rest in and it’ll curve until its all submerged, then you can add your Vienna sausages and ketchup to finish it off
That results in uneven cooking. It’s not recommended.
The alternative you offered is a shitload more work. Someone willing to break their spaghetti in half to fit their pot is really fricken unlikely to decide that spending an hour making fresh pasta is a better option than just ending up with “uneven” pasta.
Like I said, you can also just buy it from the same grocery store where you buy dried pasta. It’s in the refrigerated section.
What country do you live in?
US
https://doordash.com/convenience/product/urpc_3f0b7e69-0cbf-4b23-b662-7198399531d2-Buitoni-Spaghetti-Pasta-9-oz/
In my experience, that takes at most 30 seconds until they’re all submerged. Are we talking about really tiny pots, very long spaghetti, or such a short cooking time that the difference is noticeable?
To be fair, I personally like to let spaghetti boil a long time, but I’ve also never heard of anyone around me having problems with uneven cooking
Thirty seconds makes a difference when you’re only cooking it for 7-8 minutes.
I only ever buy one noodle per shopping trip, but it’s always a football field long. I get 100 of my friends to help me get it home, and if anyone fucks up and breaks it in the middle, I make them watch me eat fried rice with a fork or drink tea steeped in the microwave or put ketchup on a filet mignon, whatever bothers them the most.