On Sat, 10 Nov 2018 10:47:58 -0500, jmcquown >
wrote:

>On 11/8/2018 9:30 AM, 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.
>
>Yeah, I don't get the "desperate measure" premise. I've never had
>leftover refrigerated pasta clump together. Nor does it need an "oily
>sauce". <shrug>
>
>Jill

I don't eat plain cold cooked pasta, but when heated like in soup or
made into pasta salad with mayo it totally unclumps within seconds.
Actually left over cold pasta is better for pasta salad just like left
over cold rice is better for fly lice. For a pasta fritatta saute the
pasta for two minutes before adding the eggs, no clumps.