CMV: Broken in half spaghetti is superior to unbroken spaghetti
And I'm tired of pretending it's not.
One simple reason: Sauce. Breaking it in half lets me cook the spaghetti in a shallow amount of water in a saute pan rather than a pot. I figure using much less water means I get a higher concentration of starch in the pasta water, which makes it better using it in sauces. Absolutely vital when, as we all know, sauce doesn't stick to spaghetti well.
Aside from tradition, the only thing unbroken pasta has going for it is the longer length makes it easier to twirl into a fork. But realistically i've never had a problem with the broken pasta, I dont need to eat a baseball amount of spaghetti in every bite. I'll take stronger sauces over that every single day.