There was an eleven year period where I ate zero long pasta. I ate spaghetti every Wednesday night for the first 18 years of my life and when I got to college I shunned (SHUNNED!) long noodles in all forms: spaghetti, linguini, fettuccine, ramen, lo mein, every and anything.
It's only in the past few months, when I've been trying to cook quick weeknight meals, that I've turned back to long pasta. But I keep forgetting this crucial component. When I cook short pasta, I toss it with the sauce and all of the noodles are covered and moist, and no one's the wiser. With long pasta, it's not that simple. It needs a bit more moisture to take to the sauce. When I was growing up, my mom always rinsed the spaghetti in a colander with water. A friend tosses her long pasta with olive oil. Either way, the moisture helps the pasta intermingle with the sauce and make a more palatable quick weeknight meal.
Next time, I'll remember.
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