Miche wrote:

> 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?

No. You aren't making the pasta oily, you're just putting a very light
glaze on the surface. It shouldn't feel oily in your mouth. If it
does, you've used too much oil.

I usually use butter.

Pastorio