Wow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
this post was submitted on 26 Apr 2025
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Food Crimes - Offenses against nutrition
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If you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
It doesn’t have to be oil. A bit of water (it’s surprising how little will do) enables the starch to dissolve, which essentially glues the spaghetti together.
Both are problematic if you want sauce to stick. You gotta use a little of whatever you’re going to eat it with.
Great, now I have little bits of fork stuck in my teeth.
Olive oil solidifies at fridge temperatures, surely it wouldn't help much here?
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
Fair enough, if you've tried it you'll know better than me. I prefer other types of pasta most of the time so I don't have to store spaghetti often
I'm hesitating between "How cold is your fridge?" and "What sort of olive oil are you using?".
Most extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though
But then your spaghettiis covered in olive oil, and it gets all over your hands and your crotch and your mouth, and it's just a mess.
and your crotch
Must be this guy
What the fuck hahah
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I just have separate containers for each serving. I reuse those plastic deli meat containers. That way I can just dump it on a plate, add a little water, cover it with another plate, put it in the microwave for a few minutes, stir and it's like fresh!
I have absolutely done that in the past, and I would do it again in a heartbeat. I can slice off exactly how much I want, getting a good feeling for the portion size. The noodles stick together, there is no unfurling and subsequent mess when transferring them to a dish. They'll loosen up a bit when heated, but stick together enough to offer a superior eating experience - just cut a piece off and consume.
Very human
Mmmmhmmm, brains 🧠
Same here, I'm a part time spaghetti vandal that breaks spaghetti at least once before throwing it in the pot.
I also use both fork and knife to slice though the spaghetti mountain on the plate!
But I draw the line at overcooking spaghetti, not fond of spaghetti soup.
Don't get me wrong, the spaghetti in OP's picture definitely look soaked and not very appetizing. But the weird benefits I mentioned can be achieved otherwise.
Do you live in an "as seen on tv" commerical?
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Since I am an eating monster (for some reason I need like 3200+ calories a day or my BMI goes underweight) and have a tiny fridge. This often ends up happening not on purpose when I store leftover portions.
i would do that. i may have already done that
Me too. What are you supposed to do? Extra work?
Unfurl each strand slowly and carefully?
Soak in hot water and have slimey spaghetti?
Lick the entire bundle slowly till it warms up and unfurls?
Rest on bosom?
Package up a serving of spaghetti with a serving of sauce so you can throw it in the microwave and eat?
Unpossible! if you don't want to heat up or eat it all at once, Surely sauce is going to splash on your tuxedo...
Believe it or not, straight to jail.
I wonder if it would hold together well enough for a grilled cheese...
I think you could do it but you would have to move quick.
Slice the spaghettloaf into two slices, and spread mayo on one side of each slice. Keep the spaghettloaf in the fridge until youre ready to go.
You want a sizable pool of oil with a high smoke point - heat it up until it's nearly smoking, then quickly add 2 sliced spaghetti, mayoless side down. The first side in the oil will form the inside of your grilled cheese, let it sizzle until it starts to crisp, then flip, add your cheese and let both outsides sizzle a minute to gain structure.
Once both outsides have some rigidity, fold the sandwich together. Continue to flip & cook until desired color is reached.
Sprinkle with salt, pepper, fresh parsley, and a little parmesan cheese, and dip in your favorite marinara sauce.
Recipe can be made vegan with vegan cheese and mayo.
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Who makes PLAIN spaghetti??? Is this person my 4 year old?
Who the fuck stores plain pasta like that? It was already a giant gelatinous cube the moment you refrigerated it.
Also people please cook your pasta in the tomato sauce. Drain the pasta a minute or two before your preferred tenderness and then cook the pasta in the tomato sauce. It’s so much better.
Yeah, I have questions about how one ends up with an entire pack of spaghetti as "leftovers".
Everything about this picture is a food crime.
This would absolutely be my husband if he opened a container like that. Scooped a hole in the middle of the brownies I made a few weeks ago.
He is going to food jail.
Lmao, classic troll brownie move. Bonus if he still cut out a square of brownie, but diagonally in the center.
I can't eat a brownie unless it's $ shaped
You're saying he left the lovely edge pieces for you? What a gentleman!
What’s wrong babe you’ve hardly touched your spaghettiloaf.
What's wrong babe? You haven't touched your spaghettiloaf.
I always mix the leftover pasta with the leftover sauce when I store it.
That doesn't prevent me from scooping out a portion this way, but at least the pasta isn't a brick.
I wouldn't hesitate to cut me a slice and microwave it.
Batter and breadcrumb your slice of congealed noodles, and pan fry it.
(If you want to make yet another food culture twitch, you can call this a kugel.)
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