I usually find it better to store them separately, since whenever I store them mixed together, the sauce seems to absorb into the noodles, making the noodles soggy and the sauce dry and not saucy.
I usually find that upon reheating it stops sticking so much? Ive not really had much issue with that unless I’m trying to eat it cold, which isnt very enjoyable anyway.
Sounds like my method of adding sauce to spaghetti right after cooking is considerably simpler. Seeing as I’d want that sauce when I’m eating later anyway.
I usually find it better to store them separately, since whenever I store them mixed together, the sauce seems to absorb into the noodles, making the noodles soggy and the sauce dry and not saucy.
Try putting the tiniest drizzle of olive oil on the pasta after draining it but before saucing it
How the hell would you store unsauced spaghetti without it all sticking together?
I usually find that upon reheating it stops sticking so much? Ive not really had much issue with that unless I’m trying to eat it cold, which isnt very enjoyable anyway.
Literally any liquid will do, but olive oil is typical. Adding water before you reheat works too in a pinch.
Save some pasta water and heat it in a pan with the noodles and they should separate. Add sauce and reheat the whole thing in the pan.
Sounds like my method of adding sauce to spaghetti right after cooking is considerably simpler. Seeing as I’d want that sauce when I’m eating later anyway.
It also allows people to have their own sauce to noodle ratio when served and stored this way.