Good practices to prevent contamination
Although it has nothing to do with keeping fresh pasta fresh, the first line of defense for safety is always to avoid contamination.
Making sure the work surface is dry and clean before beginning is the first step in making pasta dough. You don’t want your pasta to absorb anything bad. The same holds true for the other implements you’ll employ, such as your own hands.
Additionally, keep in mind that fresh pasta’s eggs may contain salmonella. Because of this, you should only use the freshest eggs and refrain from tasting it before cooking. If you’re not sure, a handy tip is to submerge them in a little bowl of water. If they sink, they’re fresh. They are getting older if they stay upright, but they are still useful for other recipes. And if they float, they’ve gone bad.
Pasteurizing the eggs is not necessary, but be sure to clean everything afterward. When cleaning a pasta maker, stay away from using water as this can lead to rust and make sure you follow the manufacturer’s instructions.
Finally, don’t squander too much time after you’ve finished your freshly made pasta. Cook it or keep it in one of the following storage methods until you need it.
Best ways for storing fresh pasta
To preserve fresh pasta for later use, there are three options: dehydrating, freezing, or refrigeration.
Even when the pasta contains eggs, it lasts far longer when all the moisture is removed.
Eggless pasta was traditionally dried by hanging it for 12 to 24 hours in a dry place. For fresh egg pasta, which shouldn’t be kept at room temperature for longer than two hours, this isn’t the safest choice. It is also not the ideal approach generally because it greatly depends on the kitchen’s environmental circumstances. It might not function well, for example, if you try it on a humid day.
Modern methods to dry homemade pasta involve:
- flouring the pasta, spreading it out in a single layer on a sizable baking sheet covered in parchment paper, and allowing it to dry in the cold air-ventilated oven;
- using a 12- to 24-hour food dehydrator with the temperature set to 104°F
To know when it’s ready, try bending it. It should snap immediately.
Commercially dried pastas can last for years. On the other hand, homemade dried pasta should be eaten within 20 days if it contains eggs, and within 3 months if it doesn’t.
In all fairness, I never use this method. It works well for mass production, but when I make fresh pasta at home, I prefer it to be as fresh as possible to fully appreciate all of its flavors. Furthermore, drying is ineffective when making stuffed pasta, such as ravioli, since their filling is made of easily degradable materials.
Freezing fresh pasta requires much less time than drying. Once more, take a baking sheet and line it with the individual pasta pieces in a single layer. This way, each pasta sheet will freeze perfectly. After 15 minutes in the freezer, transfer the pasta to a freezer bag. Firmly press it to eliminate as much air as you can, then seal
You can preserve your fresh pasta for approximately a month by using this method. It works well if you have too much store-bought pasta or too many freshly made noodles.
If you’re making dishes with fresh pasta like lasagna for your next Sunday lunch, you can also just assemble them in a baking dish and keep them in the freezer as they are for a few days. Chuck ships frozen lasagna all across the States every day, and everyone loves it. It’s a great way to prepare big meals without spending the weekend in the kitchen, but make sure you freeze your dish well, or it could lose some of its flavor!
→ Related reading: Is It Possible to Cook Frozen Lasagna Without Defrosting?
I think this is the easiest and best way to store fresh pasta that is made at home. It doesn’t prolong its shelf life as much as the alternative techniques, but I usually cook all of my fresh pasta within the next 18 hours, unless I’m making lasagna, as in the example above, so I’ve never had any issues.
You can store fresh egg pasta in the fridge for two to three days. To be honest though, I suggest eating it within two days. This way, it will keep most of its flavor. Store it in a plastic bag or an airtight container for optimal results.
Fresh pasta vs dry pasta
Although we have already covered the various varieties of pasta in a longer post, I will summarize it here.
While fresh and dry pasta may seem similar, there are some significant distinctions between the two.
Dried pasta is typically made with water and semolina flour. Because of the long shelf life and hard texture that the drying process provides, it is a popular pantry staple. It is frequently cooked “al dente,” which means that it retains some bite as opposed to becoming totally soft. Examples of dry pasta are penne, spaghetti, and macaroni.
Technically, any kind of pasta that isn’t dried out is considered fresh pasta. But the phrase is also frequently used to describe egg pasta, which is prepared with flour, water, and, well, eggs. Surprise. Sometimes it contains olive oil as well.
This category includes the majority of pasta that is sold while still fresh, which is likely why the two terms are frequently used interchangeably. However, I will distinguish between eggless and egg pasta when outlining the storage techniques that follow.
Fresh pasta has a stronger flavor and a softer texture because of the egg addition and the increased moisture content. For this, it cooks faster than dry pasta. Before being thrown into the boiling water, it is already too soft, making it impossible to make it truly “al dente.” Tagliatelle, ravioli, and lasagna noodles are a few varieties of fresh egg pasta.
Storing dry pasta is very easy. You can store it for years in a cool, dry, and dark place if you purchase it at the grocery store. You’ll be good as long as you tightly seal the package and keep the area tidy to keep bugs out.
In the same manner, homemade versions can typically keep for up to three months. The only caution I would suggest is drying it carefully. Make sure there is no more moisture on it or it will degrade.
However, the shelf life of fresh pasta is significantly shorter, and there are a few additional things to be aware of.
