FoodBanter.com - View Single Post - Barilla Ready Pasta

Dave Smith[_1_]

On 2018-11-08 7:59 AM, wrote:
> On Thu, 08 Nov 2018 11:58:12 GMT, Pamela >

>> I think re-heating pasta from the fridge is a desperate measure. The al
>> dente bite is lost. Unless it's coated in an oily sauce, it clumps
>> together.
>>
>> Why bother when it only take minutes to make freshly cooked pasta?
>
> I assume you just throw the left over away? Something that really
> shocked me when we first came to NA in 1967 was the food wastage.
> Growing up during WWII and heavy rationing taught me to never waste
> anything - left over bread makes bread pudding etc.

I can't speak for Pamela, but I throw away very little cooked food.
There are two of us and I know how much to cook for two. When it comes
to pasta, I cook it in smaller portions. I can open up a jar of sauce
and heat up only half of it. The rest goes into the fridge to be used up
within 4-5 days, or it goes into the freeze. I usually cook only about a
third or even a quarter of a one pound box of pasta. I often make
enough macaroni and cheese to fill a loaf pan.