Thanks for the reply. Somewhere I had thought I had read that spoilage was an
issue with pasta, particularly since it wasn't readily apparent. Thanks for
setting me straight.
Amy
>
>Safety isn't a big issue with pasta. Not much there for pathogenic
>bacteria. Spoilage is a different issue. But even so, you should be
>able to keep it for a week before it molds. Not the best quality, but
>certainly safe enough.
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>Pastorio
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>> Amy
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>>>2BaCook wrote:
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>>>>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?
>>
>> nd.
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