On Thu, 08 Nov 2018 11:58:12 GMT, Pamela >
wrote:

>On 16:23 4 Nov 2018, Sqwertz > wrote in
:
>
>> On Sat, 3 Nov 2018 21:38:15 -0400, Ed Pawlowski wrote:
>>
>>> Only way I could see buying that was if I wanted it for a lunch at
>>> work where it is not easy to cook pasta. Usually I'd just bring it
>>> from home as leftovers.
>>
>> I always cook up extra pasta so I can make other noodle dishes or
>> sides quickly within the next 10 days or so. Carbonara, pesto, or
>> simple garlic buttered parsley noodles are a few of my standbys. Right
>> now I have extra cooked farfalle in the fridge (as well pasta salad
>> from the farfalle)
>>
>> -sw
>
>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?

Actually pasta from the fridge is more al dente as it tends to dry
some, and when reheating it needn't be over heated. I use most LO
pasta in a soup, add the pasta to the already heated soup... I usually
already have soup in the fridge and/or in the freezer. If I don't
feel like soup LO pasta is excellent in a fritatta.... most any combo
of LOs go well fried in beaten eggs... and don't skip the cheese.
There really are no rules for LOs... I'll add LO pasta to a can of
Campbells tomato soup, with a tube steak sliced into coins... how much
time and effort is that, was grade school cafeteria lunch. Right now
I have a container of cooked small shells in the freezer, a container
of plain cooked white rice too. Either go well in a quick chicken egg
drop from a boullion cube.
But then I'm really not a fussy eater, I don't expect LOs to be
gourmet, but sometimes they turn out that way.