your'e obviously not eating it fast enough.keep the sauce warm,toss pasta into sauce,serve on warmed plates,top with loads of parmesan,and enjoy before it gets cold.Preferably with good wine and company
2006-11-04 10:00:37
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answer #1
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answered by benamco 1
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Really do think that Tuna and Pesto is the best choice for a cold pasta salad. We make it for the kids too. Add kidney beans and/or or sweetcorn too. Chicken would work, or prawns but you may be concerned about keeping them chilled properly at school. It's also easy to re-stir the next day whereas some sauces seem to clog together when they are cold. Take a look at the supermarket near the standard "pesto" there are loads of new varieties. Rocket, Sun dried tomato, in fact most antipasto style jars would be a good addition. But the pesto is great value for money.
2016-05-21 23:23:59
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answer #2
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answered by Anonymous
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Do you serve the sauce separately? If you strain the pasta, pop it back in the hot pan and then our the sauce over it at the very last minute it should be just the right temperature. Don't cook the pasta too early. It's easier to keep the accompaniments warm than the pasta.
2006-11-04 06:40:56
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answer #3
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answered by cymry3jones 7
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When it gets cold just add a little butter to heat it up or a little olive oil, other wise it will get hard when you heat it back up.
I think it gets cold so easy because there is not much to it and the air gets to the middle of the noodle pretty fast.
2006-11-04 06:31:02
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answer #4
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answered by geeeezzzzeeee 3
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Because you put it on a cold plate. Always warm up your plates when you serve pasta and it will stay warm!
2006-11-04 09:31:12
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answer #5
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answered by Anonymous
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Yeah know what you mean, I always pour boiling water over it in a sieve at the last minute. Also that quick cook hollow spaghetti cools even faster.
2006-11-04 06:33:15
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answer #6
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answered by Anonymous
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pasta in its native habitat is eaten at room temperature. unless its in a soup. the american concepts of hot food and cold drinks is kind of different than most peoples concepts of food.
2006-11-04 06:34:10
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answer #7
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answered by Anonymous
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It has a very large surface area, thereby greatly speeding the process of transferring heat to the atmosphere.
2006-11-04 06:28:43
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answer #8
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answered by Anonymous
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It's not in hot water anymore, and exposed to air. Plus it's relatively thin. If it gets cold, I just nuke it a little bit to heat it back up.
2006-11-04 06:29:35
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answer #9
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answered by chefgrille 7
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It's just the change in Atmospheric conditions,
Put it on a heated plate and it will stay warmer longer.
2006-11-04 06:32:15
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answer #10
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answered by amyirmanmamansoaam 3
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