# What is the best way to prepare pasta ahead of time? **URL:** \ **Category:** Cafe Society\ **Created:** [December 23, 2017, 3:14am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107 "2017-12-23T03:14:56Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![not\_what\_you\_d\_expect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_what_you_d_expect/32/3246_2.png) [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)\ **Post date:** [December 23, 2017, 3:14am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/1 "2017-12-23T03:14:56Z")
We’re going to do a pasta bar for Christmas this year and I’d like to cook everything the day before. What is the best way to handle the pasta? I’m planning to offer three or four different types. Are there some pasta types that would work better than others? My faulty memory is telling me that leaving pasta somewhat al dente and then finishing it the next day doesn’t really work well. Maybe I’m confusing that with rice? Regardless, I just want to be able to reheat the sauce and reheat the pasta and be done. How would you do it? Thanks y’all. ---
**Author:** ![Lamoral](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lamoral/32/16078_2.png) [@Lamoral](https://boards.straightdope.com/u/Lamoral)\ **Post date:** [December 23, 2017, 3:46am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/2 "2017-12-23T03:46:27Z")
Why not make the pasta with the sauce, rather than reheating them separately? It will be more flavorful if the pasta is mixed with the sauce and allowed to absorb it. ---
**Author:** ![purplehearingaid](https://avatars.discourse-cdn.com/v4/letter/p/7bcc69/32.png) [@purplehearingaid](https://boards.straightdope.com/u/purplehearingaid)\ **Post date:** [December 23, 2017, 3:53am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/3 "2017-12-23T03:53:54Z")
I found this link for you ,I hope it will help you . > **[This Easy Trick Lets You Cook Pasta in Advance (!!)](https://www.bonappetit.com/test-kitchen/cooking-tips/article/make-ahead-pasta)** > > You can cook your noodles hours before serving time. All you need is some olive oil, a large Ziploc bag, and your favorite pasta. ---
**Author:** ![zombywoof](https://avatars.discourse-cdn.com/v4/letter/z/9e8a1a/32.png) [@zombywoof](https://boards.straightdope.com/u/zombywoof)\ **Post date:** [December 23, 2017, 3:56am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/4 "2017-12-23T03:56:55Z")
Well, since you asked…I’d serve 1-2 freshly made dishes rather than 3-4 leftover ones. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [December 23, 2017, 4:29am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/5 "2017-12-23T04:29:14Z")
I frequently make more pasta (and rice) expressly for reheating later. It doesn’t seem a fussy product to me in the slightest. I store it in a bag or glad container, nuke later and it seems not at all the worse for wear. I’d recommend penne and rotini. Spaghetti could stick together too much, although the whole wheat kind is less sticky it seems to me. ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [December 23, 2017, 8:20am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/6 "2017-12-23T08:20:05Z")
The whole al dente thing is actually pretty good. Cook some pasta to al dente, shock it while in a colander in cold water to stop it from cooking, toss it in some olive oil to keep it from sticking together, store in a fridge. The next day, it just needs to be put into boiling water for a brief couple minutes to finish. ---
**Author:** ![ZonexandScout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zonexandscout/32/544_2.png) [@ZonexandScout](https://boards.straightdope.com/u/ZonexandScout)\ **Post date:** [December 23, 2017, 4:22pm UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/7 "2017-12-23T16:22:06Z")
**FoieGrasIsEvil** is correct. Cook the pasta to the desired consistency, rinse with cold water, drain well, and then toss it with oil or liquefied butter. Refrigerate in a tightly sealed container. When you reheat it, dump it in boiling water and then let the water come to a boil again. Remove and drain immediately to prevent overcooking. This works well for virtually every type of pasta, as well as for rice and quinoa. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [December 23, 2017, 4:33pm UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/8 "2017-12-23T16:33:49Z")
Oh yes, I forgot: I put olive oil on it before storing. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 23, 2017, 5:05pm UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/9 "2017-12-23T17:05:53Z")
Or you could probably buy fresh pasta at Trader Joe’s or other market. It only takes a couple of minutes to cook. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [December 23, 2017, 6:20pm UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/10 "2017-12-23T18:20:18Z")
> [@Jacquernagy](#): > > Why not make the pasta with the sauce, rather than reheating them separately? It will be more flavorful if the pasta is mixed with the sauce and allowed to absorb it. I’m assuming he means it’s a pasta bar – bare pasta and various sauces to add to taste. ---
**Author:** ![seal\_cleaner](https://avatars.discourse-cdn.com/v4/letter/s/e274bd/32.png) [@seal\_cleaner](https://boards.straightdope.com/u/seal_cleaner)\ **Post date:** [December 26, 2017, 12:16am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/11 "2017-12-26T00:16:10Z")
When I worked in restaurants, we would boil, drain, and refrigerate. I kept a pot of water simmering on the stove, and put the pasta in a witch’s hat and dunked into the water until heated. ---
**Author:** ![not\_what\_you\_d\_expect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_what_you_d_expect/32/3246_2.png) [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)\ **Post date:** [December 26, 2017, 12:26am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/12 "2017-12-26T00:26:17Z")
Thanks everyone. My kid changed her mind and wanted lasagna instead this year. ---
**Author:** ![jtur88](https://avatars.discourse-cdn.com/v4/letter/j/e9c0ed/32.png) [@jtur88](https://boards.straightdope.com/u/jtur88)\ **Post date:** [December 27, 2017, 6:02am UTC](https://boards.straightdope.com/t/what-is-the-best-way-to-prepare-pasta-ahead-of-time/805107/13 "2017-12-27T06:02:04Z")
Might not work in your specific case, but when I make spaghetti and sauce, I make enough for myself for several days. For second+ day, I just put the cooked pasta in a plastic bag in the fridge, and get out enough for a serving the next day, stir it in a cup of boiling water for ten seconds, and strain it through a collander. It’s hot enough to put the sauce on and eat.