Cooking is expensive, and with the price of groceries permanently on the rise, having leftovers and making the most of everything in your fridge can make a godsend in your spending budget for the month. But while most stews and casseroles are quite easy to reheat, there are some things that we do not tend to make extras of as they are not that tasty the second time around. But that is because we are unaware of the tips and tricks that can make them taste as delicious as they were when freshly made. Pasta is one of such dishes and reheating it is often touch and go, but there is a grandma trick that can help you reheat it without compromising the flavor or the texture.
Grandmas are special in their own right, usually full of sage advice and recepies that do not fail, and while we may see it as magic, we have to take into account that they have been cooking for a very long time and that all the modern conveniences that we have today likely did not exist when they were beginning their foray in the kitchen. Plus, they usually had larger families to feed and did not have access to Postmates, so they spent a lot of time in the trenches and got to know their appliances and ingredients very well.
How to reheat pasta properly according to grandma’s trick
Pasta is a complicated dish to reheat because the starches contained in it harden with time and absorb any moisture that is still left. But leave it too long and they will have absorbed too much moisture, and the texture will be soggy and unappetizing. It is a goldilocks type of food that is really best eaten fresh or cold (like in a salad, and even then, you might not want to leave it for long), so making too much may not be the best use of resources.
The first thing for any reheating method to work is to have ensured that the pasta was cooked properly the first time around, as that will give the best results. Then, you must have stored it properly, preferably in an airtight container so it does not dry out too much and without much moisture that can be absorbed overnight. Sauce is fine, as it usually congeals in the fridge, but if it is in stock there is not much we can do for the texture.
Once you have the basics down, it is time to choose what method for reheating you will use, and while the microwave is tempting, and does work in a pinch, it is really not the best method. Plus, this trick comes from a grandma, and although microwaves were popularized in the 50’s many people could not afford them until well past that time, so it is not what she would have used. Reheating it directly in the microwave can make it sticky, dry, or even gummy, so maybe try the stove instead.
Put your pasta in a pan and try adding a bit of moisture to it as you reheat it slowly. This will allow for the water, broth or sauce that you have added to be absorbed evenly and prevent the pasta from hardening or sticking together. For even better results, cover the pan with a lid to create a steamy environment that softens the pasta as it heats.
Another variation of this method is to heat water to a boil and pour it over the pasta in a heat-resistant container, letting it sit for a few minutes. This steam bath helps rehydrate the pasta without the need for prolonged cooking and afterward, the pasta is ready to be tossed with sauce or accompaniments and served immediately, but this only works if the pasta is on its own and requires a bit more control over the cooking technique, so if you are a novice or in a hurry, stick to the first method.