Have you ever broken spaghetti before cooking? In Italy, especially in Naples, this is considered culinary sacrilege. True connoisseurs, like a chef from Rome, insist that long spaghetti is the key to the right texture and flavor. The secret is simple: take up to 250 grams of spaghetti, about 25 cm long. Hold it vertically and fan it into a pot of 4-5 liters of boiling salted water. Don't press, just wait. After 10-15 seconds, the bottom will soften, and the spaghetti will drop into the water on its own. This method, known since the 17th century, ensures even cooking and prevents sticking, which is crucial for the perfect al dente texture prized in Milan. There's no need to break even 30-centimeter De Cecco. Fan-shaped immersion allows each strand, for example from the Campania region, to properly absorb the sauce. This is essential for classic dishes like carbonara or spaghetti al pomodoro. This way, you'll get not just boiled pasta, but a culinary masterpiece worthy of Florence's finest trattorias. Forget about unevenly cooked pieces. Simply fan it out and enjoy true Italian flavor.