Why you should think twice before ordering pasta and noodles for delivery

Hot pasta undergoes what chefs call "residual cooking" during transport. While the pasta, perfectly al dente, travels home, the noodles continue to cook in the residual steam and absorb the sauce, becoming mushy. This is a stark contrast to the elegant, coated pasta served freshly made in the restaurant.

Rice noodles, like those in pad thai, can become brittle and break when cooled. In noodle soups, such as ramen, which must be served at an optimal temperature, temperature changes during preparation, packaging, and shipping compromise the elastic texture and flavors.

Some restaurants take steps to avoid this: they use temperature-retaining containers, package components separately, undercook noodles, and include reheating instructions.

When an order doesn't meet expectations, there are ways to improve it. If the noodles arrive too soft, they can be briefly heated over medium heat to evaporate some of the moisture. Dry or clumped noodles separate with a splash of water when reheated, and a drizzle of toasted sesame oil or olive oil adds flavor. Take-out ramen is improved if the broth is reheated to just below boiling before pouring it over the noodles.

To enjoy pasta at its best, it's ideal to prepare it at home. Those who have instant ramen in their pantry can improve it by changing ingredients to make it more like a restaurant dish.