On Thursday, November 8, 2018 at 4:30:42 AM UTC-10, Ed Pawlowski wrote:
> On 11/8/2018 6:58 AM, 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?
> >
> I don't make extra plain pasta but nor do I toss the uneaten. It gets
> put away for another meal or for lunch the next day. Usually it will
> have sauce on it though.

I used to fry up cold, leftover, spaghetti. Just put it in a hot non-stick pan with oil and add some cheese. The cheese melts and gets crispy. Fried cheese, what can be better than that? Nuttin.