Half-length spaghetti

I quite like spaghetti. There are certainly better pasta types out there (rigatoni, farfalle, tagliatelle to name but a few); but spaghetti has its place in the pasta family. (As an aside, feel free to check out my US pasta-buying habits.)

My main annoyance with spaghetti, however, is its length. Both when cooking it and eating it. The diameter of the pan of choice is always less than the length of the spaghetti, so it’s always a faff trying to get it all submerged. And while eating, I’m one of those uncouth types who likes a knife for my spaghetti, such is the danger of eating it in its natural, full-length form.

My solution: half-length spaghetti. Easier to cook, easier to eat and safer for your whites. It will be called spaghettini.


Afterthought: shit. Just found out that the word spaghettini is already taken. It means thin spaghetti which cooks quicker. Need a new brand name.

By Dan on 4 November, 2007 · Posted in Good ideas?, Life

3 Comments | Post Comment

art vandelay says:

I assume this would leave said spaghetti the approximate length of a baguette?

if so, spaguetti?

Posted on November 4th, 2007

Nick Robinson says:


You might enjoy “How to Fossilise Your Hamster” (http://www.amazon.co.uk/How-Fossilise-Your-Hamster-Experiments/dp/1846680441/), which includes a very interesting explanation of why it’s only very rarely possible to break said spaghetti cleanly into just two pieces of equal length – which might then fit into a standard pan.
Or, you could also try buying a specialist spaghetti cooker, I suppose:

Posted on November 4th, 2007

elise says:

spaghetti is really that difficult? we’ve always just broken it in half ourselves…?

can’t believe you never heard of spaghettini before.

Posted on November 6th, 2007