Vilco wrote:
> 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.

My cats like it, but they each prefer a different sauce. One trembles
with joy when it is pesto.

The 13.5 ounces is a stupid amount, because assuming 100 g per meal
sized serving, or 3.5 ounces dry weight, it doesn't add up to anything
except having cooked too much or too little.

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