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View Poll Results: Do you break your spaghetti/linguine prior to cooking?
Yes, almost always or always 27 35.06%
No, never or barely ever 41 53.25%
Less than 50% of the time 6 7.79%
More than 50% of the time 3 3.90%
Voters: 77. You may not vote on this poll

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Old 10-18-2013, 10:28 AM   #201
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Quote:
Originally Posted by Addie View Post
Do you think someone there has been reading our discussion, maybe?

And my store has this.

Prince - Our Products - Quick Cook<sup></sup> Elbows

I bought one box of the Penne. Will let you know how it is. You boil it like you do for Success rice. In a bag.
Do you want kill me? Better: "Vuoi che io muoro?" as says an italian comician who mimics Joe Bastianich

If I can ask, how much do you pay pasta?
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Old 10-18-2013, 10:30 AM   #202
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1400 lira for 454Gr. fo pasta..
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Old 10-18-2013, 10:36 AM   #203
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Ah, the lira. We miss it.
What brand do you have? Are there also italian ones, like Barilla, De Cecco, Buitoni?
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Old 10-18-2013, 11:23 AM   #204
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Ah, the lira. We miss it.
What brand do you have? Are there also italian ones, like Barilla, De Cecco, Buitoni?


I guess I should have used Euros! 0.73 Euro.

Yes, all those brands and more.
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Old 10-18-2013, 11:38 AM   #205
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I guess I should have used Euros! 0.73 Euro.

Yes, all those brands and more.
They are the most famous.
Do you pay 0,75 euro cent 450 gr of pasta? I thought worst. Here we pay 1000 gr of Barilla from 1,49 to 1,69. De Cecco is more expensive.

Another question: for how much time do you cook pasta? Here there is the firm belif that, outside Italy, everyone cooks it too much.
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Old 10-18-2013, 11:59 AM   #206
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I always liked my pasta soft and mushy. My husband now has me eating it cooked less, with a little crunch to it. If I make Mac and Cheese, I still like it soft and mushy.
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Old 10-18-2013, 12:09 PM   #207
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I always liked my pasta soft and mushy. My husband now has me eating it cooked less, with a little crunch to it. If I make Mac and Cheese, I still like it soft and mushy.
I like you husband!
Mac and Cheese should be a sort of timbal of pasta and cheese, isn't it?
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Old 10-18-2013, 01:08 PM   #208
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I work in a restaurant and when we cook the pasta there we leave them in whole. With all the restaurant equipment we have and the larger pots it is fairly easy to just place the noodles in and not worry about the mess. Whoever when I am cooking at home i still chose to break them half the time, just seems to simplify it and have it easier to mix them around. I feel if you break them once they aren't too big or too small. But this is just my opinion.
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Old 10-18-2013, 01:19 PM   #209
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It sounds just a little strange here, but everyone can eat as he wants.
I have a very normal pot and I leave the spaghetti in whole, I wait some second then I lower them with the carving fork.
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Old 10-18-2013, 01:25 PM   #210
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I don't break my spaghetti, but I DO use a spoon and fork for the swirling (which I learnt from watching someone do it on TV).

And I also have no qualms at all about asking for a fork in a Chinese restaurant - otherwise what is the point of being there? I can't eat with chopsticks!
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