Thursday, February 04, 2010

A Question about Sphagetti!

You thought I was going to ask about some of the herbs and spices in the sauce, or maybe whether you use jarred or homemade. Well, my question is much more basic than that.

Do you break your sphagetti before you put it in the pot of boiling water? And why or why not?

This question has bothered me ever since I made my sphagetti last night. But while we're on the subject, you might as well tell me if you prefer store bought or homemade. And do you like yours with meat in the sauce, or how about lumps of veggies ie tomatoes and mushrooms?

I know the world won't stop turning if I don't get the answers to these life changing questions, but hey, they kinda stick in your mind if you don't know ask.

I hope you are having a great day(drizzling here). Pray for sphagetti eaters everywhere. Love one another.


Will said...

We buy store bought, Barilla in the gold box, and don't break. I don't put oil in the water either, sauce won't stick. I saw a food network personality say the water should taste like the sea, so i put a good tablespoon of kosher salt in the water to season it. We are basic meat sauce folks in my house. Fun question. Love reading your posts.

Lisa said...

I found this rather funny....and I love it. We do not break the sphagetti, probably because it is more fun to slurp it into the mouth. Not as much fun if it is short! But we do not put sauce on ours...we put chili and cheese and onions. Yum yum good. I do put a little oil in my water, because I was taught it kept the water from foaming and helped to keep it from sticking together. And of course I LOVE salt so yes, i put it in there sometimes....I am trying to be better about watching the salt intake. Oh I might have to fix some tonight!!!!

Tara said...

I break it....or we'd have a mess with these two girl-punks!

Brenda S Okie in Colorado said...

I use Barilla and don't break. I'm a twirler (large spoon to hold and fork to twirl the spaghetti in the bowl of the spoon)Meat sauce homemade. Sometimes make cincinnati chili to top my spaghetti with cheese and onions. Sometimes just simply browned butter, garlic, and either mazithra or parmesan cheese grated over.

thelumberjackswife said...

It is gorgeous here! Rare for us this time of year. I break up the spaghetti before boiling-store bought . . . whatever is cheapest.

Laura ~Peach~ said...

i love to add to ragu county veggies... i love chunks of all onion peppers maters meat mushrooms.. dear hubby does not like it at all in any form or fashon but will eat it once in a while if there is a ton of meat and no vegies to be seen... as in pureed... i break noodles in half then DH's i cut in to little peices because he has no back teeth and will choke... I love em all but angel hair is my favorite home made would be devin but the cook (ME) does nto know how to make em... so store bought it is ...yes to oil and salt in the waters... and we like ours over cooked :)

Moon said...

I too by Barilla or any Italian import. Like the texture better.

I don't break the spaghetti or rinse it. I salt the water and use some of the cooking water to thin my ragu. I don't put oil in the water because I want the sauce to "stick" to the pasta. I take the spaghetti directly from the cooking water to the sauce, do draining.

Twisted Fencepost said...

I use linguini instead of spaghetti. And I DO break it in half before adding to the boiling water. I guess I don't like part of it sticking out of the water.
I don't think I've ever eaten homemade spaghetti sauce. So it's Prego for me.

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