Who keeps leftover spaghetti like this in the first place? Where the sauce isn't already mixed with the pasta? This is the kind of madness using jarred sauce does to a person.
this post was submitted on 26 Apr 2025
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Food Crimes - Offenses against nutrition
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This is the way, just don't use all of the sauce, or it'll all absorb into the pasta, leaving you with a dry, yet mushy spaghetti when you reheat it the next day. The secret is to mix in about 2 or 3 ladlefulls of sauce with the pasta and then store the rest in a separate container.
I've done it before because it was all stuck together like concrete
Since I am an eating monster (for some reason I need like 3200+ calories a day or my BMI goes underweight) and have a tiny fridge. This often ends up happening not on purpose when I store leftover portions.
If Lovecraft was a chef.
I would do this, if I ever cooked spaghetti. I hate long noodles and will cut them up every time.
But according to science it will have half the calories
Im not the biggest rachael ray fan but I am of a marry the sauce and noodle mind. Honestly though im a food mixer in general. I love having a bit of everything in every bite.
You been sliced!
Someday all food will be in cubes. Some day.
I hate leftover noodles, they never come back right.
slice and dry like ramen
Wtf is wrong with that "spaghetti"? Why is it that colour? Is that actually some kind of east Asian noodle?
It's the light, get some sleep.
Nah, that stuff is made from soft wheat, not durum. I'm not in the USA, it was early evening when I wrote that comment ;)
I know enough people who break their spaghetti before cooking them or who cut them before serving them.
I die a little inside every time.
I die a little inside every time I hear a noodle slurped
Bet you hate Tampopo then
I'm just gonna go ahead and say yes and not click the video lol. I can be incredibly sensitive to certain noises. Pretty sure I have misophonia
I die a little inside every time.
Why is that?
It goes against my culinary convictions. 😄
It is meant to be enjoyed in its full, long form - in my book. Breaking spaghetti changes the texture and how it twirls around a fork, thus changing the classic dining experience.
Plus, long spaghetti is (are?) perfect for catching the sauce evenly.
None of this will keep anyone from breaking them, but it keeps my world safe and sound. 😁
Nah, i prefer to cut and mix them instead of that thwirling and slurping. They could make Spaghetti Couscous-sized for all i care. But you do you.
How else are you to fit them into small pots?
You need to watch the pot but laying them over the pot of boiling water until they're soft enough to bend in the middle works fine.