Yikes! I cooked too many spaghetti noodles and there’s nothing else on our upcoming family menu that includes pasta. Ordinarily, I might put pasta in my daughter’s bento for a day or two, but we have a long weekend with no school on Monday.
I’m going to try to freeze the noodles. It’s a stretch for me, really, to put something like this in the freezer because outside of something that I ‘m going to put into a crock pot (roladen, ragu, stock) I’m not an avid freezer-er.
Did it work??? Read on ...
I wonder how they’ll turn out when unfrozen? Fortunately, and in my favor 1) the pasta is regular size spaghetti and not thin spaghetti or cappellini which we often use, 2) it’s cooked to a firm al dente, 3) there is not any oil, butter, or other fat on the pasta and thus they should re-cover cleanly.
I’ll let you know.
UPDATE 10/14: Yes! It worked. I used a heavy rolling boil and dropped the entire frozen block of pasta in with one plop. The pasta warmed very quickly and since it wasn't in the water long the texture stayed pretty well intact. Unexpectedly, I'd do it again.
