Break!! never, if you have to break to get it in your pot that pot must be bloody small. There is a technique, you take the bunch of spaghetti vertically in both hands give it a twist so it splays out a little at the bottom, lower into pot slowly pushing down and creating a splay or skirt at the bottom of the pot as it softens, move your bottom hand to the top of the bunch laying it flat over the top, leave your other hand holding on and continue to push down, release the other hand the closer you get to the water and continue to push from the top until just about submerged. It sounds like alot but its not, really very simple once you get the technique. It prevents the spaghetti from clumping together because it separates evenly and becomes much easier to stir.
Salt never felt the need, the sauce should carry the flavour.
Oil makes no difference anyway, patience and constant stirring is required. It only takes ten minutes.
As for
cutting after cooked the other half requests it but definately not for me or allowed for my kids. He's no child so I cant tell him how to eat it, he likes it that way, no changing him.
Spoon blah! For a child learning the twirl maybe but after 6 let 'em learn without. I see grown adults using spoons and feel like getting out a serviette and sticking it in the top of their shirt.
