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  5. No, it’s all about not slinging pasta sauce on my Armani shirt obviously.. pfft look at this guy talking about sharing, tradition and all that bs what do you think this is Pauly’s Family Meal Time on channel 8

  6. Let's break down the rationales:

    1) Better aesthetic – As if it makes a difference to how it looks on the plate!
    2) Better texture – If longer is objectively "better", then why is Risoni a thing?
    3) Easier to twirl – Yes that's true. BUT the tighter the twirl, the less sauce you get!
    3) More surface area – Wrong. Actually the opposite.
    4) Tradition – Right, so it really is just "some crazy ancient rule"

  13. My issue is I don’t boil water in some gigantic pot cause I’m only making a little bit and that would take forever to boil. When I stick the pasta in my small pot of water half is sticking up while the bottom is getting cooked. Yes it gets soft and eventually sinks but the bottom already hot 6 minutes while the top is still at 3 so????

  15. I mean, if tradition is really that important, then store brought (which isn't even traditional) is not the way to go. If it's really tradition, then make the pasta from scratch.

    But it is a good reason to not break pasta in practical sense since it is harder to get smaller pieces of pasta via fork. I just don't like the bs that "it's all about tradition"

  19. Italian cuisine is sharing an astonishing number of similarities with Chinese cuisine. Take risotto and rice, for example, or pasta and Chinese noodles. Even pizza finds its counterpart in the Chinese pancake, while ravioli closely resembles Chinese wontons. And let’s not forget prosciutto and Chinese cured ham! Thanks to Marco Polo, these connections feel even more fascinating.

  26. The entire reasoning summed up:
    1. Because its "the right way" and its "meant to be long".
    2. Surface area (not even remotely connected to surface area, the texture of the pasta is the only thing that determines surface area)
    3. Because its the "right way" and bc it always was like this.

    Average human reasoning for anything at all.
    Man i want to leave this garbage behind so bad.
    I mean i know that we're arguing over pasta here, but this just perfectly fits any kind of argument nowerdays. Like, what did you even want to tell me in the first place? This is just a nothing burger.

    If the entire reason for someone not to break pasta is bc they wanted the pasta to be long, then we're not talking about anything at all here. Just literal air. Less than air even. This video serves no purpouse, serves no one, is only meant to attract impressions and quite literally superimposes a (false mind you) stereotype onto a random culture.

  28. or here me out, everything this man has said is fucking placebo.

    The pasta still holds the same amount of sauce, the sauce still clings to the pasta just as it did before and the texture in the mouth is the exact same.

    The only thing he said that was true was "Aesthetic" and "Twirling on the fork" Which wouldn't be a requirement if its smaller because you can scoop up just as much as you could twirl up.

    Don't let these posers tell you how cooking works when everything they say about function is mostly a lie. They don't break the pasta because its not as aesthetic and as easy to eat aesthetically. thats all.

    On other news they also dont let you use chop sticks and shame you because they consider it barbaric even though chopsticks are a culturally used utensil that far surpasses the fork in many ways and actually is a MUCH more sophisticated utensil as it takes actual time to learn how to use it.

    They don't like you slurping food because its uncouth but slurping your food has been proven to actually increase the amount of flavor you detect its why most asian countries slurp their soups it actually allows for better eating experience.

  29. As someone who has a very basic understanding of highschool physics, it's really hard telling me that the surface area of the pasta is decreasing and the sauce can't stick to the pasta when it's been broken, the amount of surface area that is being lost per pasta strand because it's broken is probably around 0.1% if it's even that high, per strand of pasta remaining the surface area reduces by like 30% at minimum but the total surface area of all the pasta in the pot is pretty much exactly the same… I call major BS on that statement.

  32. Tradition are made to give us a solid foundation, to build the future, thats why the futur is using a perfect pizza and put delicious pineapple on top of it, it just aleviate the whole experience !

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