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.
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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.
Do you live in an "as seen on tv" commerical?
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.
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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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i would do that. i may have already done that
Me too. What are you supposed to do? Extra work?
I furl each strand carefully? Soak in hot water and have slimey spaghetti? Lick the entire bundle slowly till it warms up and unfurls? Rest on bosom until it unfurls?
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Believe it or not, straight to jail.
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.
Everything about this picture is a food crime.
Yeah, I have questions about how one ends up with an entire pack of spaghetti as "leftovers".
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I wouldn't hesitate to cut me a slice and microwave it.
Tcouple slices in the toaster to get nice and crispy, fill with Cheetos and ketchup, bone apple teeth
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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.)
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.
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Who makes PLAIN spaghetti??? Is this person my 4 year old?
They clearly should have used an ice cream scoop.
What’s wrong babe you’ve hardly touched your spaghettiloaf.
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
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Mmmm. Spaghetti loaf
Stop taking pictures in my house.
You need a deli slicer for that pasta loaf.
square spaghetti, just the way the Drifter likes it.
It's coming from inside the house...
Use a cookie cutter like the rest of us
Who keeps leftover spaghetti like this in the first place? Where the sauce isn't already mixed with the pasta? This is the kind of madness using jarred sauce does to a person.
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