I would like to cook pasta twice, with a cooling phase before the second cooking. Unfortunately, I’ve found that reheating pasta isn’t easy: I would like to keep it *al dente* and prevent tangling/sticking. It is also important to heat it all the way through both times, and to cool it down completely in between.

So far I’ve tried simply cooking the pasta again, for a short time. But unsurprisingly it becomes soggy. It also became bland (I didn’t add salt the second time). Is there a better way?

(For what it’s worth, this is for store-bought, dried pasta; I rarely have the time to make fresh pasta, and I wouldn’t want to ruin it by cooking it twice.)

---

If anybody is wondering why cook it twice, [it’s a matter of nutrition](http://www.bbc.co.uk/news/magazine-29629761).