I've done it before because it was all stuck together like concrete
this post was submitted on 26 Apr 2025
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Food Crimes - Offenses against nutrition
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I would do this, if I ever cooked spaghetti. I hate long noodles and will cut them up every time.
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 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.
What’s wrong babe you’ve hardly touched your spaghettiloaf.
They clearly should have used an ice cream scoop.
slice and dry like ramen
Someday all food will be in cubes. Some day.
I wouldn't hesitate to cut me a slice and microwave it.
Batter and breadcrumb your slice of congealed noodles, and pan fry it.
(If you want to make yet another food culture twitch, you can call this a kugel.)
Tcouple slices in the toaster to get nice and crispy, fill with Cheetos and ketchup, bone apple teeth
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Wow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
If you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
It doesn’t have to be oil. A bit of water (it’s surprising how little will do) enables the starch to dissolve, which essentially glues the spaghetti together.
Both are problematic if you want sauce to stick. You gotta use a little of whatever you’re going to eat it with.
Great, now I have little bits of fork stuck in my teeth.
Olive oil solidifies at fridge temperatures, surely it wouldn't help much here?
I'm hesitating between "How cold is your fridge?" and "What sort of olive oil are you using?".
Most extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though
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But then your spaghettiis covered in olive oil, and it gets all over your hands and your crotch and your mouth, and it's just a mess.
and your crotch
Must be this guy
What the fuck hahah
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I have absolutely done that in the past, and I would do it again in a heartbeat. I can slice off exactly how much I want, getting a good feeling for the portion size. The noodles stick together, there is no unfurling and subsequent mess when transferring them to a dish. They'll loosen up a bit when heated, but stick together enough to offer a superior eating experience - just cut a piece off and consume.
That's how I always do it. What's the big deal? Is there another way?
Very human
Mmmmhmmm, brains 🧠
Do you live in an "as seen on tv" commerical?
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i would do that. i may have already done that
Me too. What are you supposed to do? Extra work?
I furl each strand carefully? Soak in hot water and have slimey spaghetti? Lick the entire bundle slowly till it warms up and unfurls? Rest on bosom until it unfurls?
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Believe it or not, straight to jail.
Who makes PLAIN spaghetti??? Is this person my 4 year old?
I wonder if it would hold together well enough for a grilled cheese...
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What's wrong babe? You haven't touched your spaghettiloaf.
Who the fuck stores plain pasta like that? It was already a giant gelatinous cube the moment you refrigerated it.
Also people please cook your pasta in the tomato sauce. Drain the pasta a minute or two before your preferred tenderness and then cook the pasta in the tomato sauce. It’s so much better.
Yeah, I have questions about how one ends up with an entire pack of spaghetti as "leftovers".
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Everything about this picture is a food crime.
I always mix the leftover pasta with the leftover sauce when I store it.
That doesn't prevent me from scooping out a portion this way, but at least the pasta isn't a brick.
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square spaghetti, just the way the Drifter likes it.
You need a deli slicer for that pasta loaf.
Mmmm. Spaghetti loaf
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