In article >,
"Bob (this one)" > wrote:

> Katra wrote:
>
> > In article > ,
> > "Peter Aitken" > wrote:
<snipped for brevity>
> >
> >>Also, it seems unwise to compromise tonight's dish in order to have
> >>unsauced pasta for tomorrow.
> >
> > That I have to agree with... I'd personally never cook more pasta than I
> > had sauce to go with, and my mom always added the pre-cooked pasta to
> > the sauce in a pan prior to serving, and I also like it that way.
> >
> > Different tastes for different folks tho'. :-)
>
> Pasta cooked al dente and finished with butter like that will hold
> very well refrigerated dry and covered. Reheat by dropping it into hot
> (not boiling) water for maybe 30 seconds and finish as usual. You'll
> be surprised. Or heat a sauce and drop the cold pasta in for a minute
> or two. Serve.
>
> Do it all the time at home.
>
> Pastorio
>

Sounds good. :-)

Any hints on any special prep for the alternative (wheat free) pastas?
DeBohls corn pasta is easier to cook and tends to stay firmer than the
rice pasta. The rice can get a bit tricky on the timing.

The corn elbow noodles are wunnerful.

K.

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