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Victor Sack[_1_]

> wrote:

> Frequently, when I cook spaghetti (standard method; bring water to
> boil, break noodles,

Why? If you do not like long pasta shapes, opt for more suitable short
ones. There are few things harder to eat neatly than too-short
spaghetti, even if in desperation you were to resort to chopsticks.
Normal-length spaghetti (and other long shapes) are very easy to learn
to twirl onto a fork and into a neat bite-sized bundle with only a bit
of practice. There are also spaghetti lunghi, extra-long spaghetti.
Why do you think they are produced? A single extra-long strand will be
enough for such a bite-sized bundle.

> put in pot, boil for X time, and drain) the
> noodles wind up sitting in the bowl/strainer with a sort of film on
> them. It manifests itself as a sort of 'bubble' (not globular- just a
> flat film) stretching from one noodle to another, and the whole lump
> of pasta crackles.

I am not sure I can visualise this, but I suspect the film/bubble might
be concentrated starch, which would mean that you are using way too
little water.

Victor