Do you break pasta before cooking or cook full length?

actually here we add some olive oil when boiling because it helps with the spaghetti not getting stuck in the bottom.

 

I break it in half. Then once its cooked I strain it and dump it into a pot of simmering spaghetti sauce, ground beef, meat balls, and Italian sausage. Then mix well and let sit on low heat.

That's how my daddy has always made spaghetti and that's how I'm going to make it. Now come at me.

 

I haven't tried this yet, but I may give it a try next time I make spaghetti. I hate having to wait for a big pot of water to boil. Apparently using far less water in a skillet works just as well and uses a lot less water and energy.

http://food-hacks.wonderhowto.com/how-to/boil-pasta-half-time-0162707/

 

i don't know...let me text the mrs.

 

I have this guy come to my house to make my pasta for me:

<iframe width="420" height="315" src="https://www.youtube.com/embed/YuPFeHsJkv0" frameborder="0" allowfullscreen></iframe>

 

I don't give a s**t. I've broken pasta before cooking and I've cooked it full length. Tastes good either way.

 

i actually do that a lot of the time . comes out fine fir me either way

 

I bought a special oblong pot.

 

On a slightly different note. Does anyone here have one of the pasta/pot filler faucet over thier stove?

Is it overkill or nah?

 

1tbs of olive oil in the water. then sprinkle & mix with olive oil on the plate before adding the sauce.

it changes the texture and flavor for the better imo.

 

That's a myth, I used to do that, but then I realized the oil just floats on top of the water and does nothing

 

I'm assuming "pasta" simply meant spaghetti.

If so, my answer is yes I break it.

 

My guess is that ancient restaurants and ancient homes used long spaghetti because it stacks higher to give the illusion of more product while actually using less. And at the same time demonstrating more craftsmanship and skill it making it longer. So there's really no reason for short straight pasta. It's at a competitive disadvantage. Of course misshapen pasta holds more ingredients and flavors, but when it comes to just straight pasta I think long pasta was used, and can still be used, as a profound matter of illusion.

 

Yeeeeah...

The oil does nothing if you use enough water and stir it when it boils. How can oil (which floats on top of water, like you know) do anything on the bottom of a pot of water?

 

Never break

 

Yes, I have one in my kitchen. It's helpful, as you don't have to lug full pots around the kitchen.

I have 5 water sources in my kitchen:
1. Normal sink with faucet
2. Faucet and sink on the island
3. Pot filler over the stove
4. Instant hot water faucet
5. Fridge water dispenser

Get on my level

 

My homemade pasta doesn't break. I have to cut it with a knife.

:grin:

 

Respect.

Hand crank?

 

You had me until this....

Why not have a dedicated drinking water faucet and under-bar ice maker? Why use the same in-fridge stuff that the peons do?

I would have thought the brother of a friend of anonymous mexican industrialists would know better.