Cooks, Chefs, anyone who likes to cook inside!
 

So I'm making spaghetti and garlic bread for dinner tonight and I got thinking, what's better... Breaking the noodles in half, or leaving them whole?

I personally leave them whole, but most people always tell me to break them, what do you prefer?

i do both depends on who eating with me.

Break them in half if you eat like a barbarian, leave them whole if eat like a civilized human being.

im guessing you never eat elbows

I always break them. Habit. But linguine I leave whole. Go figure.

break them in half unless you like sucking on the longest thinnest dick ever every time you pick up a fork full

Well it's good to know that I eat like a civilized human being and not like a barbarian. :1orglaugh

Whole.

.

leave them whole

I buy fresh spaghetti, breaking isn't really an option.

do you break that in half or leave whole?

:disgust you forgot the

http://www.gourmet.com/images/recipe...rtillas608.jpg

and

http://www.crownimportsllc.com/image...al_Bottles.jpg

Real chefs make noodles from scratch and cut them the perfect length. Not too short, not too long, cooked not too short and not too long too. :2 cents:

depends on how tall your pot is.

real chefs don't always make their own but I can partially agree here, there are definitely better kinds than others. :1orglaugh The chefs ability is reflected more in their sauces anyway.

Breaking your pasta should never cross your mind, you need a do over when it comes to cooking if you do such things. There is a reason it comes in the length it does.. Would you crush your macaroni before boiling it? Of course not ;)

If the diners know how to wind the spaghetti around a fork, you are OK.

Problem is, most people don't know how and the long strings make them very uncomfortable.

Break'em up and let your guests enjoy the food and not worry about "spaghetti protocol"!

It's all about the taste anyway!

:2 cents:

If you are scared, just make ziti.

http://www.rollitup.org/marijuana-pi...annabutter.jpg



:stoned

ADG

Truthfully, it can take less time than doing it from a box. The ingredients are simple, running the noodles through a press isn't difficult and they cook way faster than noodles from a box.

More work yes, but more time, no.

Sorry, I am just being a stickler about the word "chef". Chefs create, cooks cook.

I always break them in half but thats probably because I have a 5 yr old and don't want him to choke.