I mentioned in the "what's for dinner" thread that I sometimes use "broken pasta" for a certain creamy noodle dish. By "broken pasta," I mean to refer to either long noodles broken up small, or when I have a collection of Baggies of just a few leftover ounces of varying pasta shapes.
Does this happen to you, or do you just cook a full bag/box of dried pasta no matter what? What do you do with the extra, cooked or dry?
If I do make the whole box, but don't want to use it all in the dish I'm aiming for, I save the remaining few ounces for a quick pasta salad the next day. If I've got the assorted dried tidbits, then I'll either make the aforementioned dish, or something like minestrone.
What else? :)