Food generally cooks from the outside in. Pasta, especially spaghetti, has a pretty thin diameter so it doesn’t really matter how long it is, as long as it’s submerged. That bit where it has to wait a minute to become pliable enough to fit in the pan is trivial. It will always cook surface to core faster than end to end comes into question
I break them I half so it aren’t super long when I eat them. Also I thought they cook faster when you break them in half. Did TV lie to me?
Food generally cooks from the outside in. Pasta, especially spaghetti, has a pretty thin diameter so it doesn’t really matter how long it is, as long as it’s submerged. That bit where it has to wait a minute to become pliable enough to fit in the pan is trivial. It will always cook surface to core faster than end to end comes into question
Good to know.