Pasta

If you reboil any kind of noodles, they will become too soft.

When you've cooked pasta, drain the pasta you want to reheat later, under the cold tap. Toss a little olive oil through it so it doesn't stick, and let it drain well.

Put it into a freezer bag and refrigerate; squeeze out the air and twist the bag closed once it's cold. Leave in the fridge until you need it; it will keep as long as cooked rice, or fresh milk.

To reheat, simply put into serving bowl, or bowls, add sauce if you want to, cover loosely with cling film (plastic wrap) and microwave until hot.

Alternatively, you can heat some butter or oil in a nonstick pan, add the pasta - with or without sauce or other ingredients, such as bacon, mushrooms, and so on - and toss until it's hot.

You won't tell the difference between pasta reheated in these ways and freshly-boiled pasta. Personally, I believe pan-frying cooked pasta - any kind of noodles - gives the most delicious result, and it's so easy to add a few other things to it.

You can make a quick pasta carbonara by frying chopped bacon and tossing it with the pasta in the pan. While the pasta fries, beat a couple of eggs. Once the pasta's hot, turn off the heat and mix the eggs through until the pasta's all coated and the egg is still creamy - don't overheat it or it'll go all dry.

Keep a bit of the fried bacon aside and sprinkle it on top of the bowls of carbonara, with a little chopped parsley.

75 grams per person, so 7.5 kilos plus sauce

The flavor in the ramen noodles make your bones softer, and that is from a chef's point of view.

Um... I don't quite understand what your trying to ask, I suppose you would hear yourself chewing.

It is not safe to live any food that has water in it for to much hours outside the unrefriger.

That's easy Mac & cheese, most little kids prefer it also.

i would say spaghetti but that might be the second compared to

the population of Mac & cheese.

You get a picture on the internet

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I have a microwave so I don't worry about temp. I just pop them in to heat up just before serving.

You can do it either way, but if you add the pasta to the sauce and let it cook in the sauce for a minute or so, it absorbs more of the flavor of the sauce and tastes better.

No. Spaghetti straps would have been considered so immodest as to be lewd, and perhaps even obscene during the middle ages. Women were expected to cover every inch of skin other than parts of their face and hands.

No

Not the long, string-like spaghetti, but some other types of pasta like shells are hollow.

Italian sausage!

twas the night before xmas and then i made some pasta with chcoloate

there is only one type of spaghetti but many kinds of noodlles

Pasta isn't harvested, it's made.

Is you want instruction on how to make ig go here:

http://www.ehow.com/how_2041354_pasta-scratch.html

The likely term is "pasta fazool" a slang spelling and pronunciation of the pasta dish pasta e fagioli (pasta and beans), which may have originated in Naples.

Well the most popular pasta in the world would probbaly be ethier spghetti or fettichine or mac and cheese

Assuming you mean commercially packaged.

After it is jarred or canned, it is pressure cooked under high pressure long enough to sterilize it completely- just like autoclaving equipment in the hospital.

Only if the car was as cold as a refrigerator. Otherwise, the food would not be safe to eat.

No, all breads and pasta have starch.

The answer to all of this is, basically, "food coloring." In the case of pasta, this is often done with vegetable extracts; for example, orange pasta may be colored with carrot juice or squash/pumpkin. Black pasta is often colored with squid ink. Green pasta is generally colored with spinach juice. Purple pasta comes from beet juice.

somewhere between 100 and 650. it doesn't really matter.

Tomatoes

Pasta

Garlic

Oregano

cheese