You absolute fool! You think you can just link a source to prove your point, and nobody would actually read it?

Your source speaks nothing of the shearing forces of cooked spaghetti noodles... it's a paper about lentil-fortified pasta and it's nutritional gain vs change in texture

Zero to do with the ability to cook one very long noodle. In fact, it absolutely can be done, with a conventional pot of boiling water and making sure it's al dente. My source for your learning pleasure. Now who's the silly silly goose‽

https://www.mdpi.com/2304-8158/10/1/4