"Jerry Avins" > wrote in message
...
>I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?

I twirl. I've known how to twirl since I was a little kid, but... For some
strange reason, my dad (who taught me how to twirl) would take a knife and
cut my spaghetti into little bits when I was a kid, making it nearly
impossible to eat! To make matters worse when my mom cooked it, she broke
the strands in half so they would fit in the pot.

I got a Rachael Ray oval pasta pot. No need to break long pasta for that.
Or to try to bend it as it softens. I love that thing.