Someone on Reddit mentioned once that their friend puts sauce on spaghetti, mixes the sauce in, and then rinses the spaghetti with water so only a hint of the sauce taste remains.
I usually find it better to store them separately, since whenever I store them mixed together, the sauce seems to absorb into the noodles, making the noodles soggy and the sauce dry and not saucy.
I usually find that upon reheating it stops sticking so much? Ive not really had much issue with that unless I’m trying to eat it cold, which isnt very enjoyable anyway.
Sounds like my method of adding sauce to spaghetti right after cooking is considerably simpler. Seeing as I’d want that sauce when I’m eating later anyway.
Mom: Can you put the leftover spaghetti in a tupperware, please?
Me: sure (proceeds)
Mom: No, no, honey, just the actual spaghetti pasta, not the sauce it’s forever-entwined-with, lest we ruin a meme.
Me: (in therapy)
I’m sorry, you put back the spaghetti unlaundered?
Personally if I’m going to have leftover spaghetti, I only mix pasta and sauce one portion at a time, and store them separately.
You monster! 😱
The real pros know to only refrigerate the sauce and make more pasta as needed.
This is the way.
I boil a couple of gallons of water on Sunday and freeze it for the rest of the week so I can quickly make new pasta.
You should try dehydrating your boiling water so it’s quicker when you need it, instead of having to wait for it to defrost.
Last time I did that I burnt the bottom out of my best stock pot.
The trick is to take it off the stove the second the last molecule of water evaporates.
As if I’m running out of pasta before sauce
Someone on Reddit mentioned once that their friend puts sauce on spaghetti, mixes the sauce in, and then rinses the spaghetti with water so only a hint of the sauce taste remains.
I usually find it better to store them separately, since whenever I store them mixed together, the sauce seems to absorb into the noodles, making the noodles soggy and the sauce dry and not saucy.
How the hell would you store unsauced spaghetti without it all sticking together?
Literally any liquid will do, but olive oil is typical. Adding water before you reheat works too in a pinch.
I usually find that upon reheating it stops sticking so much? Ive not really had much issue with that unless I’m trying to eat it cold, which isnt very enjoyable anyway.
Save some pasta water and heat it in a pan with the noodles and they should separate. Add sauce and reheat the whole thing in the pan.
Sounds like my method of adding sauce to spaghetti right after cooking is considerably simpler. Seeing as I’d want that sauce when I’m eating later anyway.
It also allows people to have their own sauce to noodle ratio when served and stored this way.
Try putting the tiniest drizzle of olive oil on the pasta after draining it but before saucing it
You mix the noodles and the sauce in the same pot?
Isn’t the sauce already mixed in with the noodles when you dump it out of the can? 🤔
Touché