Barilla just answered the pasta question about which everyone argues

To break or not break? It is a debate that people have divided into the dining table (and online) for ages. Some argue that the snapping of pasta in half is simply a practical decision: it fits better in the pot – so what? For others, however, breaking pasta is nothing less than a culinary crime that could cause everyone Italian grandmother Grab for air in need.

Fortunately, BarillaThe own chef Lorenzo from Bologna, Italy, has settled the dispute once and for all. Here we immerse yourself in the history, the tradition and the very strong feelings of these controversial pasta question.

Should you break your pasta before cooking?

Long before pasta came on food business shelves in decent small boxes, Italians tinkered it by hand and dried it on stitches or poles. This often led to excessive long noodles that had to be cut or broken before cooking. Nowadays, long pasta such as spaghetti and linguini have been cut and packed to the perfect length for swirling in a fork.

“One of the reasons why people love spaghetti so much is that it offers a very satisfactory” density “bite, which they cannot replicate with short pasta that do not allow them to create a narrow nest with the fork,” notes Lorenzo on the Barilla website.

Breaking her pasta not only affects the intended taste and the eating experience of your court, but also as a bad luck and an insult to the pasta manufacturer. When most of us are in the kitchen, we do our best to give everything with goodness and love. We do not want to cause pain to the ancestors of another or accidentally stir a curse directly into the spaghetti!

According to Barilla, the best way to cook spaghetti

Lorenzo’s top tip to avoid that you break your long pasta simply consists of using a larger pot. He says the best pasta pots should be big enough to keep 8 to 12 liters of water per pound of pasta. He also encourages chefs to stir the pasta continuously during the boiling process in order to even promote cooking. Other chefs suggest to use width, high -sided fire pans for pasta. The use of a flat pan delivers a more concentrated pasta water For dishes like Cheese and black pepper or Carbonara.

Should we break our pasta? The experts say no in the name of tradition and texture.

While some rules have broken up, this may only have to be confirmed. Leave your pasta long, give you enough space in your pot, turn this fork and make Nonna proud.