While boiling, do you break long pastas like spaghetti, fettuccine, or linguine? Well, you may be doing it completely wrong! Cooking the perfect boiled pasta is no less than a mixture of art and science. Though the process is simple, it demands precision for the best results. New Zealand chef Andy Hearnden recently shared an Instagram post captioned ‘Why do Italians never break spaghetti? 🍝,’ stating that not breaking the pasta gives it a better aesthetic and texture and makes it far easier to swirl on your fork. “Longer pasta makes it for the sauce to stick to pasta,” said Hearnden.
Chef Shipra Khanna said that breaking the pasta affects its cooking and texture. “Unbroken pasta cooks evenly. Breaking it can cause uneven cooking, with shorter pieces becoming mushy while others remaining firm. Additionally, the starches release differently, affecting the final texture and sauce adherence. Long pasta like spaghetti, linguine, and fettuccine is to be twirled around a fork, creating the perfect bite. Breaking it disrupts this experience and makes eating awkward,” said Khanna.
According to Khanna, pasta is meant to be cooked whole, then gently stirred as it softens to fit into the pot. “A true chef would rather use a bigger pot than break their pasta,” stressed Khanna.
Parth Gupta, founder and chef of Cicchetti Italiano, Khan Market, noted that cooking pasta the authentic Italian way is all about technique, precision, and respect for tradition. “The key lies in using the right water-to-pasta ratio, as this impacts starch release, especially for emulsified sauces like cacio e pepe and carbonara, where less water helps create a natural, creamy texture. Salting the water generously ensures that every strand is infused with flavour from within, while maintaining a rolling boil and initially prevents sticking,” said Gupta.
Chef Ashish Singh, chef and chief operating officer, Café Heights said:
*Bring a pot of water to a rolling boil, maintaining a minimum temperature of 110°C.
*Season generously with salt, allowing it to infuse the pasta with flavour.
*Now, pour in a gentle stream of olive oil — 5% of the water’s volume — to add silkiness and prevent clumping.
“Add the pasta and stir immediately, ensuring each piece moves freely.
“Time is of the essence here, so boil for 8 to 11 minutes, depending on shape and size. Watch, test, and trust your senses; the perfect pasta is al dente, firm yet tender. If cooked for more time, it turns into a mushy paste; any less, it’s . It’s all about the balance,” shared Singh.
*Drain the pasta when cooked, saving some of the starchy pasta water.
*Rinse the pasta under running water, then, as the final step, add the steaming pasta to the prepared sauce, ensuring every strand is evenly coated.
Contrary to popular belief, Gupta said adding oil is a mistake, as it coats the pasta and hinders sauce absorption.
Retaining pasta water is crucial for binding sauces, and finishing the pasta in its sauce for the final minute allows flavours to meld beautifully. “Rinsing should be avoided at all costs, as it strips away the very starch that helps create velvety sauces. The beauty of Italian cooking lies in and technique,” said Gupta.
Pro-tip
Stir the pasta occasionally while boiling to prevent it from sticking together. This helps the pasta cook evenly and clumping, shared Singh.
