FoodBanter.com - View Single Post - Barilla Ready Pasta

Cheri[_3_]

"Pamela" > wrote in message
...
> On 20:53 8 Nov 2018, wrote in
> :
>
>> 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.
>
> For goodness sake, that's not al dente. That's curling up pasta dried
> out pasta. Al dente pasta has a 'cookedness' profile to it. Soft on
> the outside and firm in the middle. Like a grain of boiled rice.
>
>> 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.
>
> What is LO pasta?

Left over.

Cheri