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Results tagged with Search options user 4786

Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.

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I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based. By lunch the next day … , the pasta has soaked up a good amount of the excess sauce that was previously filling the base of the box. Aside from storing the pasta and sauce in two separate boxes, is there anything I can do when cooking to avoid this happening? It does not appear to be a problem in supermarket ready meals. …
asked May 10 '11 by James C