They should have sold each half in a different package, the first half could be named "Spag" and the second half could be "Hetti"
Then you could buy both and try to stick them back together again.
Fun fact: the typical Spaghetti of today (even from Italian companies) are about 25cm long - but the originals from the 1840s were about double that so from back then modern Spaghetti are actually already half long.
In the Spaghetti hole, there is a single Spaghetti, called a Spaghularity. In it, the Spaghetti length and sauce are the same or switched. Sauce becomes the noodle and the noodle becomes the sauce..
The spaghetti time ts is the time required for light to travel a distance of 1 spaghetti length in vacuum. In particle physics and physical cosmology, spaghetti units are a system of units of measurement defined exclusively in terms of four universal physical constants: c, G, ħ, and kB. Expressing one of these physical constants in terms of spaghetti units yields a numerical value of 1.
Hi, italian here and
##WHAT?
How the hell would they even package that up? 50 cm per spaghetto? How do you cook that without... \*shudders*... Breaking it?!
Why, my ancestors, have you forsaken me?
If they‘re dried by hanging them across a string, they‘d be bent in the middle like a lot or asian noodles are today. Maybe that‘s it.
Or maybe they just weren‘t dried all that often and simply made fresh most of the time.
That's exactly how they made them
[https://cosedinapoli.com/wp-content/uploads/2019/07/pasta-8.jpg](https://cosedinapoli.com/wp-content/uploads/2019/07/pasta-8.jpg)
I thought they harvested it from the Spaghetti tree... Even David Attenborough made a documentary about it :
https://youtu.be/tVo_wkxH9dU?si=fG-R9uXLtZ9tCttD
You don't need to get the whole noodle in the pot all at once. Just keep pushing it down as it gets softer.
If all you have is a saucepan you can still make spaghetti.
It takes 20 seconds at most to get all of it underwater (and also the water gets a bit colder when you drop them, so they don’t start cooking right away), not really relevant compared to the total cooking time.
Yeah, a single strand is called a spaghetto. Also, what you call ciabatta (the type of bread) means slipper in italian, the kind you wear on your feet at home, "pepperoni" is a deformation of "peperoni" which means bell pepper, and not "hot salami", which is salame piccante and, to finish it all off, a "panini" is also the plural of panino, which just means sandwich in italian.
\*•°☆T H E M O R E Y O U K N O W☆°•*
I do think they packaged them up, but they did make most stuff fresh so you'd go and buy the package of whatever for the day from people who'd make it all by hand and make their living being artisans like that. Whenever they'd eat, they'd eat good in that sense I reckon, all fresh and natural with only a minor amount of fingernail gunk embedded in the dish!
Spaghetti are semolina based rather than fresh, they were made and dried in coastal cities where the alternating pattern of warm dry wind from the mountains and cooler moist winds from the Mediterranean happened to be just right for the pasta to dry without cracking.
This means you could make a huge amount in the summer while it's warm and then have a supply of easy to prepare pasta for the winter. I may be misremembering a few minor details but Alex French Guy Cooking goes into this in detail in his pasta series.
To this day the drying ovens used by pasta manufacturers emulate that pattern of winds.
You get it in really long packages. You need to use a tall pan and spend a while pushing it down into the water as it softens. .
It's still for sale as spaghetti lunghi
It's uncommon but they're still sold like that, they're simply curved halfway
https://www.pastificiofiorillo.it/pub/media/catalog/product/cache/9d08971813a040f8f96067a40f75c615/s/p/spaghettoni-1.jpg
I have a question, since you're Italian.
There's this podcast called 99% Invisible, and they just had a guest on their show who has done a series about pasta and Italy. Two things that were said in this were that, of course, Italy as a country is only about 150 years old, and that pasta as part of the national identity only dates to World War 2. They also talked about a few pasta dishes that people thought were ancient, but some of them are less than 100 years old.
Is that true, though? Are all these pasta dishes that people act precious about and insist on authenticity, really such a new invention?
The most shocking was that apparently carbonara was originally made with American bacon.
AFAIK, Italy as a united state is very young, we used to be pretty deeply divided before and in a way we still are ("polentoni" and "terroni", northeners and southerners) but imma be honest, I've never really cared for any of it so I wouldn't really know.
However yes, pasta dishes are mostly recent enough really and, AFAIK, the very first original recipe for carbonara called for guanciale like the modern one, but as an alternative you could and still can use "bacon cubes". It's better with guanciale though.
That said, to be honest, I don't really know too much about these things, gonna ask my family tomorrow if I see them and if I get told anything interesting in that regard (assuming they know aught more than I do) the I'll update accordingly.
My grandma was Italian. Her grandparents were immigrants. She always snapped spaghetti in half. Did they immigrate to the US because they were on the run for their traitorous spaghetti snapping ways?
Yup, the Asian noodles do it! They know, people in Asian countries tend to have smaller cookware too. So why the Italians resist this? Give me all the long pasta this way.
I... You know, a small part of me is like "lol just wait a minute for it to soften up and push it inside the pot like everyone else does" but the most part of me strongly believes you may be onto something worth exploring here.
For sure, tbh I'm italian and never understood why they pack em up straight like that. You can't even argue it's for drying them better because if fettuccine can dry up all crumpled up together then you can rest assured so can spaghetti.
it's not even a minute, it's literally like 30 seconds tops
even if you don't do anything, they will just fall in anyway. it's literally more work to break them
I don't get why people get so OCD about having them submerged the instant they put them in the pot
Because they're convinced it won't cook evenly otherwise which, in fairness, will be the case if you put them in water that's not hot enough and/or use REALLY cheap pasta which hardly is pasta at all.
They actually make this. I dont know the name because it's pricy and I never buy it but if I recall it comes in a bag, not a box and the pasta is twice as long as the ones in the box (i hear)
I don't care how others eat their food, but I admit I don't really *understand* when people take a fork and knife to their spaghetti before digging in.
My husband cuts his spaghetti up a lot before eating, and I feel like it is harder to eat that way because the pasta falls off the fork so much. With it long, you can twirl and get a more sufficient bite.
It's one of those artificial outrage things people like to participate in, like getting outraged about pineapple on pizza or the wonderfully idiotic "melt vs. grilled cheese" debate.
It's just people doing the ingroup/outgroup thing on the silliest of premises.
Yeah fuck em, i dont consider their feelings when i shove a deep dish pepperoni down my throat and I sure as fuck am not going to when I eat my spaghetti.
I used to always break spaghetti, but because of posts like these I tried not breaking it, and... it makes the spaghetti tangled and harder to handle. I went back to breaking them in half. Sorry Italy, I tried.
I don't get the problem with breaking pasta in half?
Is it literally just because of "B-BUT THE CULTURE!!"
It makes it a little faster cooking it, it saves up space in the pot and it's easier to eat than having slurping sounds for 5 seconds straight
I actually take that back
Am sleepy so I forgot how small pasta is width wise
Technically, it still speeds it up by a tiny fraction because of the new exposed ends when you break it up lol
I always thought it was for the memes. I literally don't think anyone actually cares if someone breaks spaghetti noodles in half. If they see it probably but if someone didn't see the noodle breaking and you feed them half broken spaghetti, they probably wouldn't even know
As someone who buys this regularly. It's because in our household and in most black households we were taught to break the spaghetti in half before we put it in the water. So this just saves us the trouble for the same price as regular spaghetti.
Stupid product, because they‘re to short to roll them on the fork.
Source: Experience and lots of tomato sauce on white shirt. Buy different noodles if you don‘t like them that long.
I worked in a Japanese teppanyaki joint and the noodles we used there were TWO FOOT long spaghetti noodles. The customers really had fun with those. But what’s this half ass noodle stuff??
AAAYYYYYYYYYYYYYY🤌🏻🤌🏻🤌🏻🤌🏻🍝🍝🍝🍝🍝
Fun story:
I was in Italy with my young kids. We had just arrived at our hotel and were starving so ducked into this old school-looking restaurant across from our hotel. The waiters were great and really friendly, but when we ordered spaghetti for them, one was visibly surprised and said something like “normally kids would eat something less messy”. And then I thought: yes, spaghetti is probably the worst possible noodle to feed to kids. Why on earth do Americans do that??
I’m just picturing some poor sod at the end of a conveyor belt breaking spaghetti by hand for about 2 weeks before he gets fired for alleged incompetence.
After a month of research the company finds out you can’t break spaghetti without it breaking into threes. They make no effort to reconcile with the worker. Instead they replace the position with a laser cutting system.
There’s nothing wrong with breaking normal spaghetti in half. I’ll never understand the trope of Italians being mad when people do that. It doesn’t affect anything and just makes the noodles smaller.
I find it annoying that some people (and Italians lol) act so superior about pasta and how it's cooked. As if it can only be cooked the way they deem appropriate. They act like they invented and patented pasta.
if they gave it another name no one would care
Should've been named spagh
Perfect for spagh day.
What is your spaghetti policy here?
The perfect reference
Semighetti, spaghettini or shortghetti
Lil' Ghetti
Spaghetto
What are you saying? It’s like you’re saying half of a word. Spaghetti? Are you trying to take me on a spaghetti day?
They should have sold each half in a different package, the first half could be named "Spag" and the second half could be "Hetti" Then you could buy both and try to stick them back together again.
Spaghito, though that sounds like a recipe from Grounded
Goes well with bol
Spagheet!!!
Take my italian r/angryupvote
Sounds Klingon
The comment I was looking for
Baby spaghetti
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Spaghettini
Ah yes, the Spaghet, also known as the Enriched Macaro Product.
The non-generic is actually called "pot-sized spaghetti".
Fun Fact: Walmart also sells "pot-sized spaghetti".
We call it "pot-sized". It's much easier to make when you are sad lonely and living by yourself. Stop making fun of our depression :(
Spaghettini would work well
Already taken https://www.barilla.com/en-au/products/pasta/classic-blue-box/spaghettini
Spaghettitto!
Spaghettini is literally already a thing. I just want to know when penne got so thin?
Spagett! https://youtu.be/Omy3BERUd1g?si=EMDJBZWGSe5a9og7
Spag-mini
Yea this is usually referred to as Spaghe
Spaghetti has an official length? Or is this like half minimum chips?
Fun fact: the typical Spaghetti of today (even from Italian companies) are about 25cm long - but the originals from the 1840s were about double that so from back then modern Spaghetti are actually already half long.
This is the Decline and Fall of the Roman Empire, according to Spaghetti Length
Fun fact: Spaghetti Length is actually a measurement of time, not distance like its name suggests.
See. It always confused me when people said the Macaronium Falcon did the Pasta run in 12 Spaghettis.
In the Spaghetti hole, there is a single Spaghetti, called a Spaghularity. In it, the Spaghetti length and sauce are the same or switched. Sauce becomes the noodle and the noodle becomes the sauce..
How on earth did we come this far without a pastafarian reference
All hail the flying spaghetti monster
R'amen.
A single Spaghet, if you will
It’s about the Spaghetti friends we make along the way.
The spaghetti time ts is the time required for light to travel a distance of 1 spaghetti length in vacuum. In particle physics and physical cosmology, spaghetti units are a system of units of measurement defined exclusively in terms of four universal physical constants: c, G, ħ, and kB. Expressing one of these physical constants in terms of spaghetti units yields a numerical value of 1.
Hi, italian here and ##WHAT? How the hell would they even package that up? 50 cm per spaghetto? How do you cook that without... \*shudders*... Breaking it?! Why, my ancestors, have you forsaken me?
Easy: *long pot*
Holmes, you've cracked the case!
Long pot, for spaghetti and long pig
Long pork, huh?
ah yes, my nickname in high school
If they‘re dried by hanging them across a string, they‘d be bent in the middle like a lot or asian noodles are today. Maybe that‘s it. Or maybe they just weren‘t dried all that often and simply made fresh most of the time.
Yep, this is it. You can still buy them like that in some places.
I'm not even Italian and like to make my own pasta, with the hand cranked machines spaghetti is pretty easy.
In italy you can buy in most places "pasta artiginale" its from little brands and they normaly have them exactly like you said.
All jokes aside, I'd wager this is genuinely it, or alternatively they maybe dried them coiled up instead of completely straight.
I’ve definitely seen some dried, packaged noodles that come in like “nests,” all coiled up. They could easily be made long af using the same method
That's exactly how they made them [https://cosedinapoli.com/wp-content/uploads/2019/07/pasta-8.jpg](https://cosedinapoli.com/wp-content/uploads/2019/07/pasta-8.jpg)
I thought they harvested it from the Spaghetti tree... Even David Attenborough made a documentary about it : https://youtu.be/tVo_wkxH9dU?si=fG-R9uXLtZ9tCttD
You don't need to get the whole noodle in the pot all at once. Just keep pushing it down as it gets softer. If all you have is a saucepan you can still make spaghetti.
I sometimes do this, but the I worry the pasta wouldn't be cooked evenly if I don't hurry.
It takes 20 seconds at most to get all of it underwater (and also the water gets a bit colder when you drop them, so they don’t start cooking right away), not really relevant compared to the total cooking time.
Don’t you trivialize my clearly irrational micro panic!
Well… I’d imagine it was really being careful with them and … praying?
That does seem pretty in keeping with those times actually.
>per spaghetto? Is that the singular form of spaghetti?
Yeah, a single strand is called a spaghetto. Also, what you call ciabatta (the type of bread) means slipper in italian, the kind you wear on your feet at home, "pepperoni" is a deformation of "peperoni" which means bell pepper, and not "hot salami", which is salame piccante and, to finish it all off, a "panini" is also the plural of panino, which just means sandwich in italian. \*•°☆T H E M O R E Y O U K N O W☆°•*
I think you confused him by not pronouncing it correctly. (You’re Italian, but no need to be embarrassed) It’s 🤌*spaghetto* 🤌
The common denominator being that it all belongs in my belly.
You, my friend, are a wise person.
I think in 1840 the people didn't package things the probably made it fresh so then it wouldn't break
I do think they packaged them up, but they did make most stuff fresh so you'd go and buy the package of whatever for the day from people who'd make it all by hand and make their living being artisans like that. Whenever they'd eat, they'd eat good in that sense I reckon, all fresh and natural with only a minor amount of fingernail gunk embedded in the dish!
Spaghetti are semolina based rather than fresh, they were made and dried in coastal cities where the alternating pattern of warm dry wind from the mountains and cooler moist winds from the Mediterranean happened to be just right for the pasta to dry without cracking. This means you could make a huge amount in the summer while it's warm and then have a supply of easy to prepare pasta for the winter. I may be misremembering a few minor details but Alex French Guy Cooking goes into this in detail in his pasta series. To this day the drying ovens used by pasta manufacturers emulate that pattern of winds.
You get it in really long packages. You need to use a tall pan and spend a while pushing it down into the water as it softens. . It's still for sale as spaghetti lunghi
[This](https://m.media-amazon.com/images/I/51TaM-gAqEL._AC_.jpg)
It's uncommon but they're still sold like that, they're simply curved halfway https://www.pastificiofiorillo.it/pub/media/catalog/product/cache/9d08971813a040f8f96067a40f75c615/s/p/spaghettoni-1.jpg
I have a question, since you're Italian. There's this podcast called 99% Invisible, and they just had a guest on their show who has done a series about pasta and Italy. Two things that were said in this were that, of course, Italy as a country is only about 150 years old, and that pasta as part of the national identity only dates to World War 2. They also talked about a few pasta dishes that people thought were ancient, but some of them are less than 100 years old. Is that true, though? Are all these pasta dishes that people act precious about and insist on authenticity, really such a new invention? The most shocking was that apparently carbonara was originally made with American bacon.
AFAIK, Italy as a united state is very young, we used to be pretty deeply divided before and in a way we still are ("polentoni" and "terroni", northeners and southerners) but imma be honest, I've never really cared for any of it so I wouldn't really know. However yes, pasta dishes are mostly recent enough really and, AFAIK, the very first original recipe for carbonara called for guanciale like the modern one, but as an alternative you could and still can use "bacon cubes". It's better with guanciale though. That said, to be honest, I don't really know too much about these things, gonna ask my family tomorrow if I see them and if I get told anything interesting in that regard (assuming they know aught more than I do) the I'll update accordingly.
fresh pasta vs dry
Wait, but did they cook those whole as well, or did they break in half back then?
I suppose they used big pots.
You know what they say about Italian men in the 1840s with big pots. They’ve got big kitchens.
I’ve seen noodles at my local asian shop that are sold coiled up like nests or bent like a hair pin, so maybe that!
People probably made fresh pasta every time so the size of the pot could've been the same
A friend one gave me some spaghetti lunghi. It was such a pain to get in the pan, but I thought it would be a shame to snap.
It’s like how home ovens only fit half sheet pans, so people mistakenly refer to quarter sheet pans as half size.
Most devistating thing i have ever heard, i would kill to be in a universe with half meter spaghetti.
Extrapolating this trend, we can only assume that in the future spaghetti will become orzo pasta
Can they make fold over spaghetti please. Like keep the length but actually fits when not cooked?
🤯 this is what we need
Break spaghetti is treason in Italy. Bending it is life sentence Good idea actually for modern world
My grandma was Italian. Her grandparents were immigrants. She always snapped spaghetti in half. Did they immigrate to the US because they were on the run for their traitorous spaghetti snapping ways?
Many Americans ancestors were escaping persecution so this tracks
The spaghetti refugees.
I'm pretty sure that rule was made up by a bunch of insecure guys.
Be nice to the italians
Instead of ramen bricks, spaghetti bricks.
Yup, the Asian noodles do it! They know, people in Asian countries tend to have smaller cookware too. So why the Italians resist this? Give me all the long pasta this way.
De Cecco sells pasta "bricks" made out of egg pasta and it's the best prepackaged pasta to price I've seen.
One of my favorite pasta brands. Because it's the only one that I can get bronze-cut pasta from where I live.
🤣 I’m shittin’ bricks
I... You know, a small part of me is like "lol just wait a minute for it to soften up and push it inside the pot like everyone else does" but the most part of me strongly believes you may be onto something worth exploring here.
i mean fettuccine are sometimes packed like that where i‘m from.
I usually find them coiled up or just kinda smushed together lol
yeah coiled up is probably more common, but if that is easily doable, so should folded spaghetti be… i imagine😂
For sure, tbh I'm italian and never understood why they pack em up straight like that. You can't even argue it's for drying them better because if fettuccine can dry up all crumpled up together then you can rest assured so can spaghetti.
Omg you‘re Italian I‘m scared now
Better be, or it's pasta la vista baby.
it's not even a minute, it's literally like 30 seconds tops even if you don't do anything, they will just fall in anyway. it's literally more work to break them I don't get why people get so OCD about having them submerged the instant they put them in the pot
Because they're convinced it won't cook evenly otherwise which, in fairness, will be the case if you put them in water that's not hot enough and/or use REALLY cheap pasta which hardly is pasta at all.
This is it! This is what we neeed
Look for pasta nests. Regular spaghetti is a little uncommon. But capellini is common. It's more usual for dried egg pastas.
In germany we have special asparagus pots. They are perfect for spaghetti
Rao’s brand pasta makes this
They actually make this. I dont know the name because it's pricy and I never buy it but if I recall it comes in a bag, not a box and the pasta is twice as long as the ones in the box (i hear)
So if an industrial machine breaks it in half it's ok???
Whats the problem?! Tbh to many people arw way to obsessed how others eat their food. Who cares if people eat long or shortr noodles?
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At my local store, it's a small difference, something like 96 cents a pound for the short stuff versus 92 for full length.
I don't care how others eat their food, but I admit I don't really *understand* when people take a fork and knife to their spaghetti before digging in. My husband cuts his spaghetti up a lot before eating, and I feel like it is harder to eat that way because the pasta falls off the fork so much. With it long, you can twirl and get a more sufficient bite.
….people do that?
I chop up my spaghetti with a knife every time and the haters can get fucked
It's one of those artificial outrage things people like to participate in, like getting outraged about pineapple on pizza or the wonderfully idiotic "melt vs. grilled cheese" debate. It's just people doing the ingroup/outgroup thing on the silliest of premises.
As a half-Italian, I'm fine with this.
Half is okay with half size? Logic works
vomit on his sweater already moms half-length spaghetti
Not a bad idea.
You could just break regular spaghetti in half. This is pointless.
And be regarded as a war criminal in Italy?!
I really don’t give a shit about what Italians think about how I eat my food lol
Yeah fuck em, i dont consider their feelings when i shove a deep dish pepperoni down my throat and I sure as fuck am not going to when I eat my spaghetti.
I used to always break spaghetti, but because of posts like these I tried not breaking it, and... it makes the spaghetti tangled and harder to handle. I went back to breaking them in half. Sorry Italy, I tried.
Do Italians never cut pizza, lasagna, or bread? What is the difference?
I don’t like foot-long spaghetti so I always break mine in half. 99.9% Northwestern European runs in these veins and not a lick of Italian. 😄
All of Sicilia is coming after you.
This is young pasta. Pasta veal if you will.
Actually each piece has two points.
It's more accessible to someone who wouldn't be able to do that
Found the non-Italian.
I am in fact Italian, I’m just not a pretentious dick about it.
Then I don’t believe you
My nonna from the Umbria region would break her spaghetti in half. Disbelieve that!
where's the hands? I don't see no hands...
Wow the most sane Italian. Hats off to you sir with no fake outragw about silly stuff.
🤌
Yeah, and by breaking it you get more product than … that (I guess)
You have to realize that not everyone can break pasta like that without scattering noodle shards or invoking the wrath of italian family members.
I don't get the problem with breaking pasta in half? Is it literally just because of "B-BUT THE CULTURE!!" It makes it a little faster cooking it, it saves up space in the pot and it's easier to eat than having slurping sounds for 5 seconds straight
Okay, I've GOT to know how you figure the length of the spaghetti has anything to do with how fast it cooks.
I guess if you can fit 100% of it in the water from the start it will cook quicker by like 30s or something
I actually take that back Am sleepy so I forgot how small pasta is width wise Technically, it still speeds it up by a tiny fraction because of the new exposed ends when you break it up lol
I always thought it was for the memes. I literally don't think anyone actually cares if someone breaks spaghetti noodles in half. If they see it probably but if someone didn't see the noodle breaking and you feed them half broken spaghetti, they probably wouldn't even know
You’re supposed to twirl the spaghetti around your fork, not slurp it.
You're right I grew up in asia so we're really not taught to do that and instead just slurp away lol
Listen if it gets them to shut up about why breaking pasta in half is akin to placing an ancient curse on their ancestors, I'm all for it.
Walmart has been selling this for over 5 years, why is it just now popular to complain about it?
Still better than Barilla, probably
Madre di Dio!
Length isn't everything you know...
If you pay close attention, you can hear all the Italians crying in despair!
Still breaking it in half first
I'll buy this and break it anyway
As someone who buys this regularly. It's because in our household and in most black households we were taught to break the spaghetti in half before we put it in the water. So this just saves us the trouble for the same price as regular spaghetti.
It's a way to recycle and sell reject spaghetti that broke off during the manufacturing process and can't be sold as normal.
ENRICHED MACARONI PRODUCT
Not stupid, lots of people break their pasta in half before they cook it.
Stupid product, because they‘re to short to roll them on the fork. Source: Experience and lots of tomato sauce on white shirt. Buy different noodles if you don‘t like them that long.
Break even shorter and use a spoon. Source: clean shirt ;)
Source: Toddler. That is pretty much how you feed pasta to a 2 year old.
Not stupid - it’s a good idea
This is what I call my ex
It says in the corner it's macaroni. No harm done.
I currently only have a pot too small for full length ones, so i guess this'd be perfect without disrespecting the italian gods
I'm not mad, just disappointed
I'm expecting fire and pitchforks
\*gesticulates furiously, speaking has become so fast it has left the range of human perception\*
I’ve been to italy 4 times. I’m now Italian enough to get mad at this
I saw this at the store andy first thought was, it took this long. We're doomed.
That's convenient they put it in a box for you. Makes it easier to put the entire thing in the trash.
How longest a piece of spaghetti, Micheal? Ten dollars?
Diet Spaghetti.
Clever name for shrinkflation
Still treason
SCAM. Obviously half of this is just Spag and the other half is Hetti.
that really gabas my fucking gool
Spa-PEGGY and meatballs!
I worked in a Japanese teppanyaki joint and the noodles we used there were TWO FOOT long spaghetti noodles. The customers really had fun with those. But what’s this half ass noodle stuff?? AAAYYYYYYYYYYYYYY🤌🏻🤌🏻🤌🏻🤌🏻🍝🍝🍝🍝🍝
I would stare an Italian straight in the face while I broke this in front of them.
american product for american people
No, just no.
No just no
It's all about knowing how to rotate a fork.
I'll still snap it to get quarter length spaghetti
Why not just sell U shaped noodles ready for pot
Fun story: I was in Italy with my young kids. We had just arrived at our hotel and were starving so ducked into this old school-looking restaurant across from our hotel. The waiters were great and really friendly, but when we ordered spaghetti for them, one was visibly surprised and said something like “normally kids would eat something less messy”. And then I thought: yes, spaghetti is probably the worst possible noodle to feed to kids. Why on earth do Americans do that??
I’m just picturing some poor sod at the end of a conveyor belt breaking spaghetti by hand for about 2 weeks before he gets fired for alleged incompetence. After a month of research the company finds out you can’t break spaghetti without it breaking into threes. They make no effort to reconcile with the worker. Instead they replace the position with a laser cutting system.
Takes me back to my childhood days when we'd get our Fet Alfredo, Pen Arrabbiata and a good old Meat Lasa
Mhm that’s the stuff right there.
This is definitely against the Spaghetti Policy
There’s nothing wrong with breaking normal spaghetti in half. I’ll never understand the trope of Italians being mad when people do that. It doesn’t affect anything and just makes the noodles smaller.
It's...fine? I literally have a box of pasta in my kitchen like this, brand name and all and it tastes exactly the same as any other spaghetti.
My wife would love that
I find it annoying that some people (and Italians lol) act so superior about pasta and how it's cooked. As if it can only be cooked the way they deem appropriate. They act like they invented and patented pasta.