A “lasagna cell” is accidentally produced when salty moist food such as lasagna or sauerkraut is stored in a steel baking pan and is covered with aluminium foil. After a few hours the foil develops small holes where it touches the lasagna, and the food surface becomes covered with small spots composed of corroded aluminium
Surely this only works if the pasta is already in a metallic container made from some other metal than aluminum.
Surely this doesn’t work if pasta is in a plastic container.
Indeed:
Alluminium oxide or microplastics, what’s your pick?
Aluminum oxide. Pretty damn inert.