Some people have suggested making a big batch of pasta for the week

[conuly]

I get where you're coming from! And I'm hardly the queen of food safety here - far from it, my usual approach can be termed "lacksadaisical" and it's a wonder I've never been seriously ill. I'm hard pressed to remember to eat some days, so honestly, whatever.

Nevertheless, I do feel like I should mention, in case somebody hasn't heard this yet, that wet cooked grain products such as pasta or rice are a botulism serious food poisoning* risk and you shouldn't plan to store them for more than a day or at most two days in the fridge. Make the sauce in advance, cook the pasta every day.

Or if you're going to store it, at least treat it like honey and don't serve it to a baby or anybody else with a presumably weak immune system.

* Not botulism

Comments

[siderea]

Where are you getting this? The authorities I have checked have all said "three to five days", and my impression is that those guidelines are already super-conservative.

And, reality check: if refrigerating pasta more than two days is a health risk, then how do non-frozen, refrigerated products like this one exist?

[conuly]

And, reality check: if refrigerating pasta more than two days is a health risk, then how do non-frozen, refrigerated products like this one exist?

I'm going to go with... pasteurization? Because if I kept my macaroni and cheese on the shelf for a week or more then it'd just get moldy. Same as I kept my homemade but not canned tomato sauce on the shelf.