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Old 12-12-2015, 09:52 PM   #1
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Should I let my fresh pasta dry before cooking?

I've been rolling out fresh pasta and it is awesome!

One day I let it dry a little because I wasn't quite ready to cook it, it seemed textured a little differently this way, I kinda liked it.

Should I try letting it dry out a little more next time? Or would it defeat the purpose of rolling it out fresh? No eggs are used in the recipe, just flour & water.

Thoughts?

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Old 12-13-2015, 12:01 AM   #2
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Welcome to DC!

Sure, if you liked the texture, feel free to let it dry out a little more.
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Old 12-13-2015, 01:07 AM   #3
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Hi John
Welcome to DC

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Old 12-13-2015, 01:22 AM   #4
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I have been told that it defeats the purpose of making fresh pasta, if you dry it, but I don't find that to be true. What I have found is that if I let it dry a little bit, it's easier to cut into noodles. Also, less dry pasta seems to cook quicker.
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Old 12-13-2015, 10:59 AM   #5
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Here it is custom and practice - which doesn't necessarily mean that it's written in stone - that when you make fresh tagliatelle it's for use the same day, or if you're making batches, you freeze it. There's no rule that says you don't let it dry out for storage - only make sure that it's totally dry. Test for brittleness before you store it.

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Old 12-13-2015, 11:31 AM   #6
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Looks like a lot of good advice so far. When I make fresh pasta I let it rest on open racks for a half hour to 45 minutes, but that's just what I like. There are no rules experiment and find what you like.
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Old 12-13-2015, 03:07 PM   #7
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I don't recommend drying it for storage. I tried that once and my pasta got curly as it dried. It made it take far too much space. I actually started a discussion about here: Pasta drying problem

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Old 12-13-2015, 04:58 PM   #8
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I have seen folks making little nests of the fresh pasta so it dries in a more compact shape for storage.
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Old 12-13-2015, 05:08 PM   #9
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Quote:
Originally Posted by Andy M. View Post
I have seen folks making little nests of the fresh pasta so it dries in a more compact shape for storage.
Good point. I still have to try that.
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Old 12-13-2015, 09:58 PM   #10
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So there is no real recommendation on it? For cooking, that is, not storing.
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