Freeze noodles, leftovers and stock
After having had the best experience with rice, I have now also frozen pasta, especially spaghetti.
I have to say in advance that I'm single, so the 500g pack would never work. I still cook the whole pack (once broken!), Take the amount needed for the current meal, add oil to the still hot rest in the pot and swirl until they are shiny. After cooling, I fill them in portions in bags, flatten them as flat as possible and freeze them. Without oil, they would clump together too much and could not easily be put in the pot to the hot pasta sauce, etc. But they "unravel" quickly and are done in no time.
I have found no difference to freshly cooked, they also remained "al dente". You save a lot of time and electricity or gas.
As a precautionary measure, I exclaim to the spaghetti fanatics and "For heaven's sake-no-oil-purists": "Yes, yes, it does not force you!"
