I actually do this a lot, because it's just me in the house and unless I'm making tons for leftovers for lunch it's way too much energy for me to keep checking stuff on the stove. Also kind of time consuming.
I don't have really exact measurements because I kind of eyeball this, but usually I fill a decent-sized container (as others have said Pyrex is best, but I /have/ done it in good quality microwave-safe tupperware containers many times with no problem, and they are much lighter). Basically, I take one of these, fill it maybe about half way with water, dump in some pasta - I'd say a cup-ish of dry pasta? but like I said, eyeballing, and then just nuke it on regular power for eight minutes or so. If it's still a little too chewy, I do another three minutes after that, but I like my pasta kind of firm so eight is usually fine. Generally I err on the side of too much water, and just drain the excess, either via colander, or by holding the container lid on loosely so there's a teeny gap for the water to drain out.
It may take you a try or two to get the amount of pasta and the cooking time right, but it's luckily fairly simple. It's only about a minute or two of cooking to reheat it, though I generally sauce it right away and then refrigerate it with the sauce, as I find that gives me less little chewy edges after reheating.
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timeasmymeasure
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Date: 2010-09-10 04:08 am (UTC)I don't have really exact measurements because I kind of eyeball this, but usually I fill a decent-sized container (as others have said Pyrex is best, but I /have/ done it in good quality microwave-safe tupperware containers many times with no problem, and they are much lighter). Basically, I take one of these, fill it maybe about half way with water, dump in some pasta - I'd say a cup-ish of dry pasta? but like I said, eyeballing, and then just nuke it on regular power for eight minutes or so. If it's still a little too chewy, I do another three minutes after that, but I like my pasta kind of firm so eight is usually fine. Generally I err on the side of too much water, and just drain the excess, either via colander, or by holding the container lid on loosely so there's a teeny gap for the water to drain out.
It may take you a try or two to get the amount of pasta and the cooking time right, but it's luckily fairly simple. It's only about a minute or two of cooking to reheat it, though I generally sauce it right away and then refrigerate it with the sauce, as I find that gives me less little chewy edges after reheating.