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Do I put pasta in the boiling water, or do I put it in warm water before it boils? (self.NoStupidQuestions)

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[–]mirozi 18 ポイント19 ポイント  (23子コメント)

first of all, always in boiling water, you don't want soggy thing.

second thing, break, for god's sake, why are you breaking it? it's blasphemy.

[–]inconspicuous_maleflaaaair[S] 6 ポイント7 ポイント  (18子コメント)

When I put it into the pot whole people tell me I need to break it first because my pasta is too long for my pots

[–]mirozi 23 ポイント24 ポイント  (16子コメント)

slap them in the face and tell them that there is special place in hell for them.

boil water (approximately 1 liter for 100 g of pasta), take your pasta, put 1 end in water (holding rest) and wait until it will be bit softer, delicatelly push rest of the pasta into water, when you can't hold the rest take wooden spoon and push pasta into water and stir.

end of story.

[–]inconspicuous_maleflaaaair[S] 3 ポイント4 ポイント  (3子コメント)

Thats what I do! I thouhht thought I was going crazy!

[–]mirozi 3 ポイント4 ポイント  (2子コメント)

Did you read Divine Comedy? Allighieri is describing in Inferno circles in hell, the outer circles are for light sins, inner circles for heavier. So almost in the middle there was Judas, Brutus and third guy (I really don't remember who he was). But even further into hell there was most painful and brutal circle for people who break pasta. True story, you can check.

So never break pasta, never. FSM is proud when you are doing it right.

[–]inconspicuous_maleflaaaair[S] 1 ポイント2 ポイント  (0子コメント)

OH GOD I DIDN'T REALIZE! Ill go buy one of those 5 foot noodles and boil it whole as a sacrifice!

[–]Shasan23 0 ポイント1 ポイント  (0子コメント)

Neither you nor Dante can tell me what to do with my spaghetti. I will break me pasta.

[–]Nithel 2 ポイント3 ポイント  (6子コメント)

Why is breaking it bad? I prefer it shorter, I always end up cutting it up on the plate otherwise.

[–]SoMuchMoreEagle 0 ポイント1 ポイント  (5子コメント)

Don't cut the spaghetti! Twirl it around the fork!

Otherwise, make a shorter type of pasta: penne, rigatoni, etc.

[–]Nithel 1 ポイント2 ポイント  (2子コメント)

But.. Why? Does it change the taste somehow? Or is it like eating Chinese food with a fork?

[–]P1r4nha -1 ポイント0 ポイント  (1子コメント)

It's like eating Chinese food with fork, burgers with mustard and pizza with ketchup. Some people prefer it that way, but you shouldn't really do it if you don't want to get ridiculed.

[–]TheKingOfToast 0 ポイント1 ポイント  (0子コメント)

ridiculed

Food snobs are harsh.

[–]greenmonkeyglove 0 ポイント1 ポイント  (1子コメント)

Why? Spaghetti is cheaper and its easier to eat if shorter

[–]SoMuchMoreEagle 2 ポイント3 ポイント  (0子コメント)

Pasta all costs the same per pound.

[–]Scorp63 4 ポイント5 ポイント  (4子コメント)

I know you're joking, but it's still kind of ridiculous to just completely generalize breaking pasta in half as completely bad. I do a lot of cooking, and I'm pretty damn good at it. I still break pasta in half prior to the boiling water simply because I'd rather the pasta be half the length which, for me, makes it easier to ea

Second, sometimes I put pasta in boiling, sometimes not. It really depends on the texture preference. If you want more al dente, then yeah, put it in boiling water. However, some people prefer softer pasta, and so then you'd want to put it in while it heats up. And, of course, adding salt is always important.

[–]mirozi 0 ポイント1 ポイント  (3子コメント)

You know, there are reasons why it's long ;) sure, I know why people don't use 90 cm pasta, but standard length is pretty ok. But problem is different, people are using it with a lot of heavy sauces, that's why there are problems with eating it, at least from what I know and see.

Second thing, texture is slicky topic. If we are in range of Italian pastas they should be aldente, there is not to much of a choice here. It should have "core", especially if we are talking about pasta made from durum wheat.

[–]Scorp63 1 ポイント2 ポイント  (2子コメント)

There may be a reason why it's long, and there may not be. The reason could be completely arbitrary in modern day production and it's just stuck with it for packaging purposes. Likely, it's that long because you can't "un-long" spaghetti, so it gives you that starting point. The reason I say all of this is because it's pretty clear OP is likely just asking for simple pasta like spaghetti. In that case, then it really is as simple as what I said (soft early, al dente later, salt).

Sure, you can get into the specifics and, hell, even use diagram depicting all the various kinds, but you don't need to for what he's asking, and I think it's important to just present the simple facts on both sides rather than just saying X should only ever equal Y.

[–]mirozi -1 ポイント0 ポイント  (1子コメント)

There may be a reason why it's long, and there may not be. The reason could be completely arbitrary in modern day production and it's just stuck with it for packaging purposes.

Reason is a bit different. It was long for over 7 centuries, not by accident.

You know, spaghetti and thick tomato sauce is pretty bastarized version of Italian dish, that's why it's hard to eat. Do you want to eat pasta with tomato sauce? Make one more step and buy tagliatelle. You will have superior experience.

[–]Scorp63 1 ポイント2 ポイント  (0子コメント)

Don't know what else to tell you man. Yeah, you can go into the full blown history of spaghetti if you want, but, like I already pointed out, that's not what he was after.

Personally, I don't like long spaghetti, and I know a lot of others that don't. But I know of others that like long spaghetti, and that's fine too. What I was saying is it's silly to be completely biased to such a simple thing and not just go "Hey, here's why people break it in half. You might also consider X or Y because of Z", etc.

[–]DoxepNoStupidReplies -4 ポイント-3 ポイント  (0子コメント)

The pasta softens quickly and fits quickly into the pot. Only children break pasta because they can't handle long spaghetti! Always put the pasta in boiling water and remember to not overcook it!

[–]giggleworm 3 ポイント4 ポイント  (2子コメント)

The old wisdom on boiling water is changing. I start all pasta in cold water these days...except of course long pasta, which needs to be softened by the hot water as you put it in.

But seriously, starting pasta in cold water works fine, and you shorten the cooking time by not having to wait for a pot to boil. Also you can use a lot less water than most people use, further reducing the time it takes to get the water hot.

[–]SoMuchMoreEagle 2 ポイント3 ポイント  (1子コメント)

I'm going to need to see a reputable source on this.

[–]giggleworm 1 ポイント2 ポイント  (0子コメント)

These guys are where I first read about it.

Also, Alton Brown briefly mentioned it in this AMA...not sure there's a more reputable source on cooking than him.

Still, a better source is to try it yourself. Next time you've got a bit of short pasta to cook, give it a shot. Remember to stir fairly often for the first few minutes. It works fine.

[–]mwatwe01 0 ポイント1 ポイント  (0子コメント)

why are you breaking it? it's blasphemy

Why exactly? I've been breaking spaghetti since my mom taught me how to cook it. Always tastes fine to me.