You may use the methods below instead, but this is the fastest and best option for pasta without sauce.
If your strainer does not have long handles, or if you do not have oven mitts, instead place the strainer in a bowl and pour boiling water over it.
If the pasta is dry, add a splash of milk or extra sauce to keep it moist. This is especially important for lasagna. [2] X Research source
Optionally, add a sprinkle of Parmesan under the foil 5 minutes before the pasta is done. [3] X Research source
Add more sauce if the pasta looks dry.
Avoid using the microwave for cream sauces, wine and butter sauces, or other sauces likely to separate.
Cover with plastic wrap, but leave one corner open for steam to escape. [7] X Research source This traps heat, warming the pasta more evenly. Cover with a damp paper towel. This steams the pasta as it heats up, adding moisture to dry or sauce-light noodles.
If your microwave does not have a turntable, stop and rotate the dish halfway through.
You can make your own double boiler out of two pans, or one pan and a glass, heat-safe bowl. If a double boiler is not an option, use the stovetop method instead, over very low heat.
Reheating the pasta and sauce together shouldn’t cause any major problems, but the risk of chewy or mushy noodles is a little higher.
If you’re heating the pasta as well as the sauce, the egg yolk method gets messy. Try a small handful of flour instead, to thicken the sauce and cut the greasiness. If you end up with lumps of cooked egg while whisking, discard that bowlful and try again with less liquid and faster whisking. If the lumps are small, just strain out the lumps and use the remaining liquid.
metal colander or strainer oven mitts saucepan stove
baking dish foil
Frying pan Butter or oil
Double boiler Stirring utensil Cream or butter Egg yolk or flour (sometimes)
Microwave safe container Plastic wrap or damp paper towel
