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