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Old 01-08-2017, 03:39 PM   #1
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Storing Home Made Pasta

I made my first batch of pasta last night. I used a Mario Batali recipe made with 4C flour, 5 eggs, EVOO. There was a lot of dough. using some of the dough to clean the doers on the new pasta maker, I made enough fettuccine for the two of us and froze the rest in a flattened disk shape.

I have read conflicting information. Some sources say you have to freeze pasta made with egg and others say it's OK to dry it and store it without refrigeration.

What's the true story?
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Old 01-08-2017, 03:46 PM   #2
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The next time you go to the supermarket, take a look at the dried pasta in the clear cellophane packages and look at the ingredients. If I remember right, Just flour and eggs, with salt.
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Old 01-08-2017, 04:49 PM   #3
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I've stored pasta in that manner before until I learned to cut down on the amounts. About the only one that gets frozen now is a spinach pasta dough, only because it's a little more complicated to make. The dough has always done fine, just let it thaw and come back to room temp. Unless you've gots lots of freezer space and can afford the room for hard-sided containers, don't try to shape it and freeze. Homemade pasta will get brittle when shaped and break in a plastic bag.
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Old 01-08-2017, 06:25 PM   #4
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Quote:
Originally Posted by medtran49 View Post
I've stored pasta in that manner before until I learned to cut down on the amounts. About the only one that gets frozen now is a spinach pasta dough, only because it's a little more complicated to make. The dough has always done fine, just let it thaw and come back to room temp. Unless you've gots lots of freezer space and can afford the room for hard-sided containers, don't try to shape it and freeze. Homemade pasta will get brittle when shaped and break in a plastic bag.

So you're saying I should freeze it rather than drying and storing at room temp?
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Old 01-08-2017, 06:31 PM   #5
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That's what I'd do. If you dry it, it becomes dried pasta instead of fresh and kind of defeats the purpose. I've never tried shaping, drying storing at room temp, don't know that I would trust that.
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Old 01-08-2017, 08:16 PM   #6
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That's what I'd do. If you dry it, it becomes dried pasta instead of fresh and kind of defeats the purpose. I've never tried shaping, drying storing at room temp, don't know that I would trust that.

That was my original question.
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Old 01-08-2017, 08:24 PM   #7
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Pathogens need moisture to grow. If it's completely dry, it should be fine. I can't say for sure, though.
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Old 01-09-2017, 05:40 AM   #8
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I have made, shaped, and dried pasta. It got curly. It took an enormous amount of space in the hard sided containers. OTOH, it tasted the same as when it was fresh. I didn't use eggs in the dough.

I posted about it six years ago: Pasta drying problem
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Old 01-09-2017, 07:25 AM   #9
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I would think longer, finer, noodles like spaghetti and fettuccine would break up after a while if frozen. Shorter noodles like penne and rigatoni would seem fine...let us know how it works out...
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Old 01-09-2017, 12:34 PM   #10
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When I make fresh pasta (100g of semolina to 1 large egg and a pinch of course salt will yield about 2 servings for us), I make pretty thick fetticcine on the KA attachment or I hand cut my own version of tagliatelle (and I also make rather thick ravs, filled with a cheese mixture).

But I would agree with Med on the point of air drying pasta, IMHO, would defeat the whole purpose of making fresh pasta.

For me, I make fresh pasta, cut, shape it, which ever and then if I've made too much (when I make ravs, I'll do a minimum of 7 dozen), I portion it out in freezer bags and keep it in the deep freeze, or in the `fridge for no more than a day (it tends to turn color after a day in the `fridge). I'm guessing that because I cut my strands of pasta rather thick (and the ravs a rock solid after freezing), I don't get too much breakage.
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