Leftover Pasta
- Thread starter wahmed
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Pasta in a frittata, I have never thought of that. However, I suppose it is the same as making a casserole out of your pasta. I see a lot of macaroni and cheese casserole recipes. Another idea with macaroni is fired macaroni. The macaroni and cheese is actually dipped in a batter and fried. I personally like my pasta in the more traditional ways.
I know a lot of people that save left over pasta and re-heat it up the next day but I have to say, i've done that a couple of times but it doesnt taste anywhere near as nice as fresh pasta though does it? While it might be a way to save money and food waste i think i'd prefer to just use the correct amount in the first place and cook daily.
Oh, that sounds yummy. Weird, but yummy 
I think I recall seeing a recipe involving spaghetti in a frittata, I've never tried it though.
I also agree with pwarbi, re-heating it is not a great idea. It doesn't taste the same, it's a lot worse!
What I personally do, when cooking for myself and for my other half, is I try to measure the right amount. For me, 2 handful of pasta is enough, plus about 3 handful of pasta for my boyfriend.
Or, if you can, you could weigh it
Based on how big your portions should be, the 'secret' is to know that pasta usually triples its volume. So, if you want to eat, say.. 200 gr. of pasta for lunch, you should boil 70 gr. of pasta. It will triple its volume while boiling and you'll get about 200 gr. of pasta I've experimented this myself, with white pasta. So, depending on what type of pasta you use, try experimenting it once or twice, see what results you come up with.
I think I recall seeing a recipe involving spaghetti in a frittata, I've never tried it though.
I also agree with pwarbi, re-heating it is not a great idea. It doesn't taste the same, it's a lot worse!
What I personally do, when cooking for myself and for my other half, is I try to measure the right amount. For me, 2 handful of pasta is enough, plus about 3 handful of pasta for my boyfriend.
Or, if you can, you could weigh it
Based on how big your portions should be, the 'secret' is to know that pasta usually triples its volume. So, if you want to eat, say.. 200 gr. of pasta for lunch, you should boil 70 gr. of pasta. It will triple its volume while boiling and you'll get about 200 gr. of pasta I've experimented this myself, with white pasta. So, depending on what type of pasta you use, try experimenting it once or twice, see what results you come up with.A great way to measure out pasta is by simply putting it in the plate before cooking. It shows just how much you will need. The only issue for me is someone always wants secondsOh, that sounds yummy. Weird, but yummy
I think I recall seeing a recipe involving spaghetti in a frittata, I've never tried it though.
I also agree with pwarbi, re-heating it is not a great idea. It doesn't taste the same, it's a lot worse!
What I personally do, when cooking for myself and for my other half, is I try to measure the right amount. For me, 2 handful of pasta is enough, plus about 3 handful of pasta for my boyfriend.
Or, if you can, you could weigh it
I can never judge the right amounts, especially when it comes to pasta! I always end up making enough to feed the street, it never looks like your making enough, then when you come to serve it up I've always got a lot left over. After years of cooking you'd think I'd learn the lesson!
Has anybody tried a spaghetti bake? It's basically spaghetti but made in layers like how you'd make a lasagna. I have a sneaking suspicion that most mid quality Italian restaurants would use leftover pasta for that dish since it's masked by the cheese and sauce.
I have never thought about this before! I don't really mind eating leftover pasta the next day although it never tastes the same. I usually take leftovers to work with me, and I'm too hungry to complain about my lunch not tasting as fresh. But making a frittata out of it is something I will definitely try.
I've seen these made on cooking shows, but I have never tried to make one myself. I was concerned the pasta in the morning might weigh too heavy on me throughout the day, while at work or out running errands and doing other things.
If I am cooking pasta, and depending on what type of pasta it is, if I have some leftover, I will try to reserve it before adding it to any sauce, and simply dress it with some canola oil to keep it from sticking in the fridge, then perhaps later reheat it with a little butter and parmesan/romano for a quick side dish the following day, or maybe a quick snack at night when I get the munchees.
Certain smaller pastas like Orzo, I will toss into a pasta salad, with some diced cucumber, fresh mint, crumbled feta, olive oil and lemon juice, salt and pepper. Of if it's something like elbows or Rotini, I will make a more traditional american pasta salad with either a mayo based dressing or some italian dressing.
The only time I can't really dig leftover pasta is if it's already been tossed in tomato sauce, and rested overnight, causing it to swell and soak up all the sauce to the point where it's too dry to eat, and the pasta is too soft and mushy at that point.
If I am cooking pasta, and depending on what type of pasta it is, if I have some leftover, I will try to reserve it before adding it to any sauce, and simply dress it with some canola oil to keep it from sticking in the fridge, then perhaps later reheat it with a little butter and parmesan/romano for a quick side dish the following day, or maybe a quick snack at night when I get the munchees.
Certain smaller pastas like Orzo, I will toss into a pasta salad, with some diced cucumber, fresh mint, crumbled feta, olive oil and lemon juice, salt and pepper. Of if it's something like elbows or Rotini, I will make a more traditional american pasta salad with either a mayo based dressing or some italian dressing.
The only time I can't really dig leftover pasta is if it's already been tossed in tomato sauce, and rested overnight, causing it to swell and soak up all the sauce to the point where it's too dry to eat, and the pasta is too soft and mushy at that point.
That really sounds different. Its a great idea for when you cannot find or have run out of your lasagne sheets.
Oh yeah pasta salad is A GREAT idea. I wonder if you could make it while the pasta is just cool and store that in the fridge so it won't turn into mush...
When I have pasta leftovers, and that is seldom 
, I make a cold salad out of it. Just throw in whatever ingredients are around, normally veggies that goes with salads, put on some light dressing and then munch, munch, munch!
, I make a cold salad out of it. Just throw in whatever ingredients are around, normally veggies that goes with salads, put on some light dressing and then munch, munch, munch!
I rarely have leftover pasta in the first place. But, if I do, I'd probably make it into a pasta salad for lunch the next day or something like that. I've never thought of making a frittata out of pasta, but it sounds delicious and incredibly filling, I'll probably give it a go for breakfast next weekend.
I'm much the same, I prefer to just do my best at estimating how much I need for the one meal rather than having leftovers.
If I do have leftover pasta cooked, if I add a little olive oil to it, it stays relatively fresh - but just not as good as when it's immediately cooked.
It is quite hard to judge just how much to make, especially when your only cooking for yourself. I often make yo much but like I said, reheating it never tastes the same, although I might give that olive oil tip a try.
It's a good job that pasta is relatively cheap to buy, as with the amount I tend to throw away, I'd be bankrupt by now!
It's a good job that pasta is relatively cheap to buy, as with the amount I tend to throw away, I'd be bankrupt by now!
That's a smart idea. I don't eating pasta if it is a leftover but only for one day. Anything more then that it doesn't taste the same.
I never tried making a fritta though. I will have to do that next time.
I never tried making a fritta though. I will have to do that next time.
I'm getting better at cooking the right amount of pasta, but I prefer to make a pasta salad with any left over. I add olive oil, pesto, some mayonnaise, and black pepper. It's tasty with or without any added vegetables, but I rather like some chargrilled ones, or some chopped peppers and corn. Reheating pasta too often can make it too soft and it loses its bite, but some people prefer it like that.