What can I do with old pasta?

[Anonymous]

My fridge is cold and I think nothing of keeping pasta for 5-7 days, same with rice or potatoes.

All of the above are actually best for your gut if you cook them ahead, cool them then use either cold or reheated. Cooking and cooling increases the resistant starch which is better for blood sugar control and for feeding the gut biome.

[Anonymous]

Anonymous wrote:Pasta salad

Make a frittata with a pasta base

Sautee some spinach in olive oil with garlic, throw in the pasta until it’s warm, then grate in some kind of salty cheese like machego.

+1 for frittata

[Anonymous]

I feed it to our backyard chickens.

[Anonymous]

Sesame noodles.
Sesame Noodles—serve warm or room temperature
1 lb cooked noodles, chilled flat on a plate
2 Tbl sesame oil
3.5 Tbl soy sauce
2 Tbl rice vinegar
3 Tbl Asian sesame paste (not tahini)
1 Tbl minced garlic
2 tsp minced ginger
2 tsp Asian chile garlic sauce (or more)
3 green onions, sliced thinly

Mix sesame oil, sesame paste, sugar, rice vinegar and soy sauce well with a whisk. Get it as creamy as possible.

Heat 1T vegetable oil in a large frying pan or wok or Dutch oven. Press noodles (should be like a big disk) into hot oil in a large pan or wok and heat a minute or two then flip over and do the same. A little browning is okay. Stir and break up the noodles with tongs so all is heated through. Remove.

In same empty pan, add a little more oil and cook the ginger for a minute, add garlic and cook together a minute, then pour sauce in the pan and stir and let barely boil, then add noodles and toss well until fully coated. Add chopped spring onion and stir a little more. Serve.

[Anonymous]

Anonymous wrote:Is it unsauced and has been sitting in the fridge since I cooked it on Monday.

Can I freeze it? Assemble in a pasta bake and freeze? Just toss it?

What do you mean by "assemble" and "pasta bake"? Do you mean "making a casserole"?

Just make a pasta salad with mayo or salad dressing and include typical pasta salad ingredients.

[Anonymous]

Anonymous wrote:Sesame noodles.
Sesame Noodles—serve warm or room temperature
1 lb cooked noodles, chilled flat on a plate
2 Tbl sesame oil
3.5 Tbl soy sauce
2 Tbl rice vinegar
3 Tbl Asian sesame paste (not tahini)
1 Tbl minced garlic
2 tsp minced ginger
2 tsp Asian chile garlic sauce (or more)
3 green onions, sliced thinly

Mix sesame oil, sesame paste, sugar, rice vinegar and soy sauce well with a whisk. Get it as creamy as possible.

Heat 1T vegetable oil in a large frying pan or wok or Dutch oven. Press noodles (should be like a big disk) into hot oil in a large pan or wok and heat a minute or two then flip over and do the same. A little browning is okay. Stir and break up the noodles with tongs so all is heated through. Remove.

In same empty pan, add a little more oil and cook the ginger for a minute, add garlic and cook together a minute, then pour sauce in the pan and stir and let barely boil, then add noodles and toss well until fully coated. Add chopped spring onion and stir a little more. Serve.

This sounds really yummy. I'm going to give it a try.