Wtf is wrong with that "spaghetti"? Why is it that colour? Is that actually some kind of east Asian noodle?
this post was submitted on 26 Apr 2025
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Food Crimes - Offenses against nutrition
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It's coming from inside the house...
Since I am an eating monster (for some reason I need like 3200+ calories a day or my BMI goes underweight) and have a tiny fridge. This often ends up happening not on purpose when I store leftover portions.
But according to science it will have half the calories
Use a cookie cutter like the rest of us
Im not the biggest rachael ray fan but I am of a marry the sauce and noodle mind. Honestly though im a food mixer in general. I love having a bit of everything in every bite.
I wonder if it would hold together well enough for a grilled cheese...
You have to be stopped
You stopping progress must be stopped
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(3 replies)
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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(1 replies)
Mmmm. Spaghetti loaf
Stop taking pictures in my house.
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.
Do you live in an "as seen on tv" commerical?
Same here, I'm a part time spaghetti vandal that breaks spaghetti at least once before throwing it in the pot.
I also use both fork and knife to slice though the spaghetti mountain on the plate!
But I draw the line at overcooking spaghetti, not fond of spaghetti soup.
Don't get me wrong, the spaghetti in OP's picture definitely look soaked and not very appetizing. But the weird benefits I mentioned can be achieved otherwise.
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(1 replies)
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.
I just have separate containers for each serving. I reuse those plastic deli meat containers. That way I can just dump it on a plate, add a little water, cover it with another plate, put it in the microwave for a few minutes, stir and it's like fresh!
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.
Then when you go to prepare it, you have oily noodles and separated sauce at the bottom 🙃
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(5 replies)
One can also just water their hands and loosen them up before reheating. It is what I do if my noodles getting to sticky after cooling them down for wok frying.
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.
Olive oil solidifies at fridge temperatures, surely it wouldn't help much here?
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
Fair enough, if you've tried it you'll know better than me. I prefer other types of pasta most of the time so I don't have to store spaghetti often
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(2 replies)
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.
Desecration of a spagett
Italians would lose their mind.
Another case for Luigi
This would absolutely be my husband if he opened a container like that. Scooped a hole in the middle of the brownies I made a few weeks ago.
Everything reminds me of donut
Lmao, classic troll brownie move. Bonus if he still cut out a square of brownie, but diagonally in the center.
I can't eat a brownie unless it's $ shaped
He is going to food jail.
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(1 replies)
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".
The trick is to add the pasta then add more meat and more sauce to account for the too many noodle problem. Then you take the pots and separate them into vats to meal prep for the century
Everything about this picture is a food crime.