this post was submitted on 04 Jan 2026
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The real pros know to only refrigerate the sauce and make more pasta as needed.
This is the way.
I boil a couple of gallons of water on Sunday and freeze it for the rest of the week so I can quickly make new pasta.
You should try dehydrating your boiling water so it's quicker when you need it, instead of having to wait for it to defrost.
Last time I did that I burnt the bottom out of my best stock pot.
The trick is to take it off the stove the second the last molecule of water evaporates.
Evaporates?
I’m trying to dehydrate it.
As if I'm running out of pasta before sauce