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Old 10-24-2007, 05:26 PM   #1
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Home Made Pasta - How Long Can it Be Stored?

Hi

I got a new pasta machine recently and have used it once to make linguine. I was surprised at how well it turned out. Cooked it al dente, and it was delicious.

However, I found that I had a lot left over and instead of reducing the recipe, I was wondering if anyone knows how long it will keep and how to store it? Since making it creates such a mess, it seems like it would be more efficient to make a bunch all at once.

Thanks!

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Old 10-24-2007, 05:49 PM   #2
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I would freeze in batches. It can then be cooked from frozen - takes only a minute longer.

I guess you could dry it as well, but I don't know the best way.
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Old 10-24-2007, 06:12 PM   #3
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So maybe just wrap it up well in plastic and then freeze. Thanks, I will try that! It didn't occur to me to freeze it - I guess because you never see pasta in the frozen aisle at the supermarket.
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Old 10-25-2007, 08:35 AM   #4
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Quote:
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I guess because you never see pasta in the frozen aisle at the supermarket.
I've seen ravioli in the freezer section, and some pastas in the refrigerated section. Much better (and filling) than the dried.
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Old 10-25-2007, 08:44 AM   #5
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If they dried proparly they will less for quite a while, but that is the part of the problem. Mine never dry proparly and then they get moldy and spoiled. I make my by hand, so there is not much mess, and do not make to much. Still there are leftovers and have to be carefull how to store them
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Old 10-25-2007, 08:55 AM   #6
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Place a couple of wood dowels (they are sold in three foot lengths) across the backs of two chairs and hang the pasta on the dowels until thoroughly dried.
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Old 10-25-2007, 09:48 AM   #7
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So what do you think works better - if the ultimate goal is not to save it for a long time but rather to have the best-tasting pasta - freezing or drying?
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Old 10-25-2007, 10:27 AM   #8
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I don't know. Do a little of each and decide which is better.
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Old 10-25-2007, 10:43 AM   #9
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Ha - good idea!!

Now, to figure out how to use the ravioli attachment! I'd love any tips from anyone who has done that with a pasta machine. It seems like the raviolis from the attachment will be mighty small, and I can't imagine I'll be able to get too much filling in there. Would it be better to just make nice thin sheets of pasta with the machine and then cut ravs by hand so I can make them big enough to stuff?
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Old 10-25-2007, 12:02 PM   #10
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I would freeze in batches. It can then be cooked from frozen - takes only a minute longer.

I guess you could dry it as well, but I don't know the best way.
I have had much better luck with freezing fresh pasta for future use than trying to dry it. Somehow it doesn't want to dry evenly.
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