kilikini wrote:

> I cook the whole batch and whatever I don't use, I heat up in a
> buttered skillet the next day and add freshly grated parmesan cheese
> and a touch of garlic. Simplicity at its best AND some of the pasta
> gets deliciously crispy. Yum.

Re-heated pasta can be boring, but if done only sometimes it's a nice change
up. Me too use some butter or oil to keep it moist while it reheats, and
sometimes I like to almost stir-fry it, to get that crispiness you say. It's
a totally different dish from what it was the day before, and it's a nice
alternative to polpette / frittelle.
--
Vilco
Think pink, drink rose'