Nice and sustainable pantry cooking: this is how you use up leftover pasta

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Half a bag of orechiette, a negligible leftover farfalle, a box of linguine that is almost empty… Is that what you normally find when you open your pantry? We recognize it. That’s why we thought it was time for a few tips to use up those leftover pasta once and for all.

Because if there’s one thing we’ve learned thanks to the pandemic, it’s that with a little creativity you can conjure up a spectacular meal from your pantry. This is often a matter of looking carefully at what you still have at home before you start buying new products. And from a few good recipes from the pantry of course.

This is how you use up leftover pasta

Pasta is one such quintessential ingredient that gets left behind in the pantry. Fortunately, it stays good forever and you can do a lot with it.

Collect your leftovers in a large glass jar

One of our favorite tips: place a large preserving jar (like this one) on your kitchen worktop. Have you made a pasta dish and do you have leftover (uncooked) pasta?

Tip the rest into the pot. After a few months (or sooner) the jar will be well filled with a mix of different dry pasta types. You can also break lasagna sheets into pieces, just like spaghetti or linguine.

Make a crisis pasta once in a while

With this crazy mix of different types of pasta, you can prepare a pantry pasta once in a while. Admittedly: you will not easily get the advice from an Italian to mix different types of pasta in the same dish (each type of pasta has a different culinary asset!). But hey: everything to prevent waste (and to clear out that pantry).

Tip: In Mara Grimm ‘s crisis cookbook (published at the start of the crisis, but still ultra-relevant), many chefs have given up a recipe for pantry pasta. From pasta with ham and peas from Benny Blisto (from the cool BAK in Amsterdam) to pasta e ceci with chickpeas: the pasta type in these recipes is always easily interchangeable.

And finally: do you have leftover cooked pasta? Then make pasta frittata with it, like chef Samuel Levie does here . Originally conceived as a child-friendly dish, but above all just very smart.

Pasta Frittata from Eating with Miffy

Source: Culy by
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