In article >,
Bob Pastorio > wrote:

> 2BaCook wrote:
>
> > 3. How can I make pasta ahead of time and then keep it to serve later?
> > How do I warm it back up? How about leftover pasta, keeping it (with
> > or without the sauce) and then best way to warm it up?
>
> Do what restaurants do. Cook the pasta, drain it (DON'T RINSE) and
> immediately toss it with oil or butter. Figure 3 or 4 tablespoons per
> pound. This will keep the pasta from sticking together and accentuate
> the flavor of the pasta. Serve it with whatever sauces you normally
> would. Refrigerate any leftovers in covered containers to prevent
> dehydration.

Doesn't the oil make the sauce slide right off?

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"