I like having shorter pasta you sperg.

I like having shorter pasta you sperg. if it's shorter you can twirl your fork in it and get the amount you want quicker.
every fricking video
>NOW I DON'T KNOW WHYYY PEOPLE DO THIS, but you DON'T NEED TO BREAK YOUR PASTA (moron expression)
like they cannot fathom that there might be a reason they don't know about
>but dur dur dur dur
why? why would I not do what works? fricking breaking the god damn mother fricking pasta in half isn't hard, doesnt' create ANY problems, and makes twirling it into a nice ball in my fork quicker and less sloppy.
>but IT'S BAD

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  1. 3 weeks ago
    Anonymous

    >Eye-ta-yin food culture is dumb.
    Yes.
    t.breaker of long pasta

    • 3 weeks ago
      Anonymous

      nice job giving me an accent i don't have you stupid gay

      • 3 weeks ago
        Anonymous

        He was agreeing with you bro

  2. 3 weeks ago
    Anonymous

    i remember asking my mom to teach me how to start cooking for myself, and the dish for that meal was spaghetti. she was about to break the pasta into half, but i stopped her because i remembered Culinaly saying that italians don't like it. she was visibly frustrated when the pasta was still sticking out after a minute, and i felt bad about it. after that, i decided to just cut pasta if it is too long

    • 3 weeks ago
      Anonymous

      it has nothing to do with the boiling it's how short it is when you twirl it up with a fork, which is what i said, twice.

      • 3 weeks ago
        Anonymous

        it's long enough when cut in half

        • 3 weeks ago
          Anonymous

          i don't need to cut it. i just break it and it's the right length for every piece.

          it's easier to twirl 12" pasta and get the amount you want than it is to do the same with 6" pasta. it also stays on the fork better, making it less sloppy, and doesn't create any problems.

          not for me, which is what i said to begin with.

          provide us with even ONE video where this happens, OP. You just made it up.

          action lab just had one a couple weeks ago.
          >it just DIDN'T HAPPEN
          okay yeah i'm making it all up. fricking gay

          short pasta unwinds from your fork moron.
          but children like it that way.

          not for me, at all, ever

          If you want shorter pasta then just buy shorter pasta you low IQ mong

          or just break the pasta

          • 3 weeks ago
            Anonymous

            When you break the pasta do you make a noise?

            I'm pretty sure you made this thread sperging out about nothing so that would make you the sperg.

            You sound upsetti, maybe you’d feel better if you broke your anger into smaller pieces of rage.

          • 3 weeks ago
            Anonymous

            >not for me, which is what i said to begin with.
            it is for me, which was my reply.

          • 3 weeks ago
            Anonymous

            >not for me
            You being moronic is valid reason for muh phantom eye-tal-leons (normal people) to rightfully look on in disgust at your actions and their rationalizations. The biggest irony is how what you're doing when you post something like the OP is just you something out in the exact same way you're projecting on your claimed boogeyman.

          • 3 weeks ago
            Anonymous

            >break the past in half
            >nO nOT LiEK tHaT

      • 3 weeks ago
        Anonymous

        But shorter pasta is objectively infinitely worse that that than proper, full-size pasta

        • 3 weeks ago
          Anonymous

          its literally not. longer noodles are harder to incorporate into the sauce, so longer pasta results in clumps of tangled noodles without any sauce, and big blobs of sauce

          • 3 weeks ago
            Anonymous

            ...anon, you are finishing your pasta in the sauce, right?

            • 3 weeks ago
              Anonymous

              yes, and in a smaller frying pan, incorporating the pasta is way harder if its long spaghetti

    • 3 weeks ago
      Anonymous

      >override the woman who carried you in her body for nine months to side with some basement dwelling malcontents who grill cheese sandwiches on the radiator

      • 3 weeks ago
        Anonymous

        >propping up a woman and dehumanizing people, both of which you've never met.
        moron opinion

    • 3 weeks ago
      Anonymous

      You're supposed to gently push the noodles down while they're starting to soften. It shouldn't take more than 30 seconds for everything to be submerged.

      • 3 weeks ago
        Anonymous

        this, morons dont know you can move the pasta around

      • 3 weeks ago
        Anonymous

        Yes this, you gotta take a pair of tongs and sort of twist/twirl the rest of the pasta in

  3. 3 weeks ago
    Anonymous

    it's easier to twirl 12" pasta and get the amount you want than it is to do the same with 6" pasta. it also stays on the fork better, making it less sloppy, and doesn't create any problems.

  4. 3 weeks ago
    Anonymous

    It's a new cope for italians to feel like they have an elite rules-based cuisine like the French. A French chef wouldn't touch store pasta, he'd make his own at a length perfectly suitable to his dish. Meanwhile italians screech over broken Walmart pasta. lmao

    • 3 weeks ago
      Anonymous

      >he'd make his own
      Specifically out of flour from France.

    • 3 weeks ago
      Anonymous

      This. It makes absolutely no sense for people to lose their minds when someone breaks pasta but be completely fine when they make them half the "standard" length
      People are so fricking weird

      • 3 weeks ago
        Anonymous

        >when they make them half the "standard" length
        That's also moronic, but at least in that case you don't get a bunch of unmanageable noodle crumbs.

        • 3 weeks ago
          Anonymous

          >That's also moronic
          Why is that?

          • 3 weeks ago
            Anonymous

            Multiple posts ITT explain.

          • 3 weeks ago
            Anonymous

            It's the guy who keeps saying halved pasta is "hard to eat with a fork". I don't know what made him this way but he's on a rampage ITT

            • 3 weeks ago
              Anonymous

              There are multiple people who've posted that ITT, myself included, and we're right. Halved pasta is sloppy as frick to try to eat.

              • 3 weeks ago
                Anonymous

                And? That doesn't explain why nu Italians act so indignantly upset when they see people doing it for their own meals that they don't have to eat. Clearly that's not the answer.

                >a rigid, institutional and disciplined food culture
                Literally every small part of Italy has their own variations on the food. The "rigid Italian" bullshit is a cope you've cooked up for people giving you a justifiable disgusted look when you do something utterly moronic to a simple dish. You're like a modern tv/writer trying to be "subversive" and lacking the knowledge of basic storytelling to understand why you're not a groundbreaking genius but just writing rancid garbage.

                Read his post, he's saying they're suddenly PRETENDING to have a rigid institutionalized culinary culture when in reality they do not. Which is 100% true. They are attempting to play into the exclusivity and prestige of the French kitchen, which is known worldwide for its many rules and regulations (etiquette). These people have a completely unearned sense of entitlement. Italian cuisine is good but it has no basis in acting elitist like the French.

    • 3 weeks ago
      Anonymous

      >A French chef wouldn't touch store pasta
      You can't easily make that kind of hard pasta in the kitchen without proper machinery. Buying it (especially from a good brand) is a lot better. It's like complaining that a restaurant doesn't make its own mozzarella. Sure, they could buy all the machinery and make a separate facility to store them properly, buy all the ingredients and hire people who know the process, or they could just buy a good quality moz and achieve the same results.

  5. 3 weeks ago
    Anonymous

    I grew up in a pasta breaking household and I still prefer to leave them whole. It's noticeably easier to get them on your fork and keep them there when they're longer. That said, if the person cooking does break them I don't care.

  6. 3 weeks ago
    Anonymous

    provide us with even ONE video where this happens, OP. You just made it up.

  7. 3 weeks ago
    Anonymous

    I'm pretty sure you made this thread sperging out about nothing so that would make you the sperg.

  8. 3 weeks ago
    Anonymous

    short pasta unwinds from your fork moron.
    but children like it that way.

  9. 3 weeks ago
    Anonymous

    If you want shorter pasta then just buy shorter pasta you low IQ mong

  10. 3 weeks ago
    Anonymous

    >not breaking your pasta legthwise
    ngmi

  11. 3 weeks ago
    Anonymous

    >plebs who say "pasta" when specifically talking about spaghetti

    • 3 weeks ago
      Anonymous

      >what are you having?
      >some beers
      >lol pleb what kind
      >lone star?
      >lol dumb ASS what KIND
      >it's a frickin' lager or something you sped get out of my house
      >why did you invite that guy no one likes him

  12. 3 weeks ago
    Anonymous

    It's like
    >noooooo you can't break spaghetti
    Yet meanwhile, ziti is supposed to be broken? Yah, OK.

  13. 3 weeks ago
    Anonymous

    Longer, unbroken spaghetti is much easier to wrap round a fork, whilst short spaghetti falls off and unwinds itself from the fork more easily. The only reason you would break it if is you shovel food in to your mouth like a child, or the pot you are cooking with is too small, or you are a contrarian homosexual.

  14. 3 weeks ago
    Anonymous

    i break them up into three parts so that i don't even have to twirl them, i just stab my fork and take a nice big bite

  15. 3 weeks ago
    Anonymous

    good point anon caring alot about this is moronic (you)

  16. 3 weeks ago
    Anonymous

    >Italian traditional dishes are based entirely around throwing shit together, mostly poverty cooking, passed down from Nona, made with whatever they had on hand
    >they get all uppity when you do things however you want and don't adhere super strictly to some "authentic" recipe predicated on just using whatever you happened to have

    Why do they pretend they have a rigid, institutional and disciplined food culture when they have the exact oppposite?

    • 3 weeks ago
      Anonymous

      >a rigid, institutional and disciplined food culture
      Literally every small part of Italy has their own variations on the food. The "rigid Italian" bullshit is a cope you've cooked up for people giving you a justifiable disgusted look when you do something utterly moronic to a simple dish. You're like a modern tv/writer trying to be "subversive" and lacking the knowledge of basic storytelling to understand why you're not a groundbreaking genius but just writing rancid garbage.

  17. 3 weeks ago
    Anonymous

    can't believe people can't twirl long pasta
    boggles the mind

    • 3 weeks ago
      Anonymous

      Boggles my kind for both broken and full length. This is a crazy thing to debate. If that's the real reason ill break the pasta if I feel like it (I never do but if the time comes I suppose)

  18. 3 weeks ago
    Anonymous

    What would Italian cuisine have looked like if the explorers had brought tomatillos, not just tomatoes, back with them.

  19. 3 weeks ago
    Anonymous

    i spite it*lians in the kitchen at every opportunity, almost as fun as spiting the fr*nch in any context
    my algio e olio recipe for example:
    >tbsp of quality olive oil in a bowl, goes in the freezer
    >medium pot, 3tbsp cheap olive oil+garlic+red pepper flakes
    >heat on medium-low for however long i feel like it
    >dump into the chilled olive oil to stop cooking, back in the freezer
    >in the same pot, 1 tsp salt+3.5-ish cup water, boil
    >half pound of cheap spaghetti, broken in half so it fits, boil for 6-7 minutes or so
    >pasta water should be appropriately concentrated by this point, not discarding any of the water makes up for not using bronze cut pasta
    >heat off, add oil, stir until cooled, adding additional water if it gets reduced too much
    >serve in the same bowl the oil was in, and a second bowl because i'm not single
    wa la

  20. 3 weeks ago
    Anonymous

    this is all irrelevant, as we all know what is the superior pasta shape in every situation

  21. 3 weeks ago
    Anonymous

    shells > twists > spastic lines

  22. 3 weeks ago
    Anonymous

    Superior method is to cook it full length then cut it into inch and a half sections on the plate. No silly twirling arguments after that!

  23. 3 weeks ago
    Anonymous

    I break the spaghetti when I want pasta for my soup but don't have any.
    t. Italian.

  24. 3 weeks ago
    Anonymous

    mental illness thread

    • 3 weeks ago
      Anonymous

      welcome

  25. 3 weeks ago
    Anonymous

    actually, it's more sloppy, which is physics

  26. 3 weeks ago
    Anonymous

    I don’t care, I’m Dutch and I will cut the pasta into tiny little pieces on my plate and then eat it. Cook it however you want. I am the chaos.

  27. 3 weeks ago
    Anonymous

    >he can’t twirl his fork around long pasta
    ngmi

  28. 3 weeks ago
    Anonymous

    I like the huge pasta ball that only the long pieces can provide me.

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