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

[darkoshi]

I hadn't heard that refrigerated pasta was a risk; I'd only heard about that in regards to rice. I always make a big potful of pasta (no sauce on it) when I make it (as with most other meals) and eat it over the course of a week or more. That's not likely to change, but I suppose it is good to be aware of.

... So, in reading more about it now, my main takeaway is to refrigerate pasta promptly after it's been made, and if it gets left out at room temperature for a long time, it's best to discard it. Because once the bacteria and/or toxin have had a chance to propagate, even proper refrigeration and heating may not be able to get rid of it. And it can be deadly.