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Lifehack for cooking spaghetti in a tiny pot like that:
- Take however much you want to cook out of the package and hold it in one bundle in your hand.
- Set it down vertically in the middle of the pot.
- Now, let it go with the tiniest amount of spin. With a bit of practice and luck, it should fall outwards in all directions, forming a spiral of spaghetti.
- Once the spaghetti become soft, you can start pushing them inwards into the water much sooner, because they're not at such a harsh angle to the wall of the pot.
It's easier for me to put my spaghetti in a blender before cooking. It allows for the spaghetti to all cook together at the same time, with a consistency making it perfect to drink my refreshing pasta on warm Summer days on the deck.
Ah, in that case, I have a lifehack for you, too. You can actually buy instant spaghetti smoothie in the store. Just mix the powder with water and it's done. The brand is called "Flour".
That brand is gross, it doesn't even taste like pasta
Subvariety semolina flour?
Yes but are you adding enough milk and flour to your blend to trap the flavor in the fats?
For a fat free option I strain the juices into a cup, and add some ice before reheating.
It makes for a nice refreshing drink on warm Summer days on the deck.Genius....I never thought to try that.
Alternatively, grasp the bundle with both hands, close to the middle. Rotate your wrists quickly in opposite directions to exert enough sheer force to cleave the spaghetti in twain.
I don't know why, but the outcome is tastiest if you Robot Chicken an Italian grandmother to watch you do it.
If you're rotating, thats torque. Specifically = Σ_i^n F_ir_isin(theta_i)
this is not a lifehack, this is how they are done since I was born. Any other way is just weird.
Okay, well, maybe you could've told me then. I had to find that out myself...
