Preserving Home Made PastaDaikon in place of pastaPossible to freeze jam in glass?Preserving OnionsHow much water does pasta absorb when it is cooked?How do I avoid gummy, unworkable pasta dough?Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?How to store homemade pasta without freezingHand made pasta with wholemeal flourFreezing cooked chicken from the deli?What does soaking in a solution of baking soda do to fruit when preserving it?
A variation to the phrase "hanging over my shoulders"
Were Persian-Median kings illiterate?
What does "Scientists rise up against statistical significance" mean? (Comment in Nature)
awk assign to multiple variables at once
How can ping know if my host is down
15% tax on $7.5k earnings. Is that right?
Quoting Keynes in a lecture
Why is it that I can sometimes guess the next note?
Has any country ever had 2 former presidents in jail simultaneously?
C++ check if statement can be evaluated constexpr
Multiplicative persistence
Giving feedback to someone without sounding prejudiced
PTIJ: Why is Haman obsessed with Bose?
What is the highest possible scrabble score for placing a single tile
Is this toilet slogan correct usage of the English language?
Make a Bowl of Alphabet Soup
Does "he squandered his car on drink" sound natural?
What features enable the Su-25 Frogfoot to operate with such a wide variety of fuels?
Microchip documentation does not label CAN buss pins on micro controller pinout diagram
Is there a RAID 0 Equivalent for RAM?
How do you make your own symbol when Detexify fails?
Is it allowed to activate the ability of multiple planeswalkers in a single turn?
Creating two special characters
Why Shazam when there is already Superman?
Preserving Home Made Pasta
Daikon in place of pastaPossible to freeze jam in glass?Preserving OnionsHow much water does pasta absorb when it is cooked?How do I avoid gummy, unworkable pasta dough?Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?How to store homemade pasta without freezingHand made pasta with wholemeal flourFreezing cooked chicken from the deli?What does soaking in a solution of baking soda do to fruit when preserving it?
How would one go about doing this? Is it safe to freeze?
pasta food-preservation
asked Jan 10 '11 at 0:01
sledgesledge
1845
add a comment |
How would one go about doing this? Is it safe to freeze?
pasta food-preservation
asked Jan 10 '11 at 0:01
sledgesledge
1845
add a comment |
How would one go about doing this? Is it safe to freeze?
pasta food-preservation
asked Jan 10 '11 at 0:01
sledgesledge
1845
How would one go about doing this? Is it safe to freeze?
pasta food-preservation
pasta food-preservation
asked Jan 10 '11 at 0:01
sledgesledge
1845
asked Jan 10 '11 at 0:01
sledgesledge
1845
asked Jan 10 '11 at 0:01
sledgesledge
1845
asked Jan 10 '11 at 0:01
sledgesledge
1845
asked Jan 10 '11 at 0:01
sledgesledge
1845
1845
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
Pasta freezes well if you do it right. In fact, I know of a very famous Italian restaurant in NY that freezes their pasta which they make fresh everyday. They cycle through new pasta every three days and they serve A LOT of pasta. The chef dared me to tell the difference. And he's right. 99.9% of people can't tell.
To freeze, bundle into small amounts (e.g. wrap around your hand), enough for single servings. Put on a tray, with a little semolina flour or cornmeal dusted underneath (to prevent sticking). Keep each bunch separate, they shouldn't touch. Put into freezer. Once frozen (few hours), transfer to a ziplock freezer bag. It will keep for several months, but I'd eat it within one month.
To use, dump straight into boiling water. Make sure you have a big pot of water at a full boil (because the frozen pasta will drop the temperature more than unfrozen). Stir immediately.
This works very well.
edited 7 hours ago
swimfar
31
answered Jan 10 '11 at 5:58
ChefChef
96583
add a comment |
Yes, it is safe to freeze. You want to freeze in a quantity you can eat or in a way you can get it to a quantity you can eat in a single portion. I often dry mine then freeze.
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
1
And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer.
– Doug Johnson-Cookloose
Jan 10 '11 at 3:08
1
@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it.
– justkt
Jan 10 '11 at 3:38
add a comment |
Freeze away! After making the noodles but before cooking let the noodle air dry on a drying rack for maybe 30 minutes, then put in zipper freezer bags in whatever serving size you want. When it is time to eat - pull from freezer, have boiling salted water ready to go and plop it into the pan for 3-5 minutes. It will cook a lot faster. No need to defrost. You can also make raviolis and then freeze them. Works great for me, egg or egg-free.
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f10883%2fpreserving-home-made-pasta%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
Pasta freezes well if you do it right. In fact, I know of a very famous Italian restaurant in NY that freezes their pasta which they make fresh everyday. They cycle through new pasta every three days and they serve A LOT of pasta. The chef dared me to tell the difference. And he's right. 99.9% of people can't tell.
To freeze, bundle into small amounts (e.g. wrap around your hand), enough for single servings. Put on a tray, with a little semolina flour or cornmeal dusted underneath (to prevent sticking). Keep each bunch separate, they shouldn't touch. Put into freezer. Once frozen (few hours), transfer to a ziplock freezer bag. It will keep for several months, but I'd eat it within one month.
To use, dump straight into boiling water. Make sure you have a big pot of water at a full boil (because the frozen pasta will drop the temperature more than unfrozen). Stir immediately.
This works very well.
edited 7 hours ago
swimfar
31
answered Jan 10 '11 at 5:58
ChefChef
96583
add a comment |
Pasta freezes well if you do it right. In fact, I know of a very famous Italian restaurant in NY that freezes their pasta which they make fresh everyday. They cycle through new pasta every three days and they serve A LOT of pasta. The chef dared me to tell the difference. And he's right. 99.9% of people can't tell.
To freeze, bundle into small amounts (e.g. wrap around your hand), enough for single servings. Put on a tray, with a little semolina flour or cornmeal dusted underneath (to prevent sticking). Keep each bunch separate, they shouldn't touch. Put into freezer. Once frozen (few hours), transfer to a ziplock freezer bag. It will keep for several months, but I'd eat it within one month.
To use, dump straight into boiling water. Make sure you have a big pot of water at a full boil (because the frozen pasta will drop the temperature more than unfrozen). Stir immediately.
This works very well.
edited 7 hours ago
swimfar
31
answered Jan 10 '11 at 5:58
ChefChef
96583
add a comment |
Pasta freezes well if you do it right. In fact, I know of a very famous Italian restaurant in NY that freezes their pasta which they make fresh everyday. They cycle through new pasta every three days and they serve A LOT of pasta. The chef dared me to tell the difference. And he's right. 99.9% of people can't tell.
To freeze, bundle into small amounts (e.g. wrap around your hand), enough for single servings. Put on a tray, with a little semolina flour or cornmeal dusted underneath (to prevent sticking). Keep each bunch separate, they shouldn't touch. Put into freezer. Once frozen (few hours), transfer to a ziplock freezer bag. It will keep for several months, but I'd eat it within one month.
To use, dump straight into boiling water. Make sure you have a big pot of water at a full boil (because the frozen pasta will drop the temperature more than unfrozen). Stir immediately.
This works very well.
edited 7 hours ago
swimfar
31
answered Jan 10 '11 at 5:58
ChefChef
96583
Pasta freezes well if you do it right. In fact, I know of a very famous Italian restaurant in NY that freezes their pasta which they make fresh everyday. They cycle through new pasta every three days and they serve A LOT of pasta. The chef dared me to tell the difference. And he's right. 99.9% of people can't tell.
To freeze, bundle into small amounts (e.g. wrap around your hand), enough for single servings. Put on a tray, with a little semolina flour or cornmeal dusted underneath (to prevent sticking). Keep each bunch separate, they shouldn't touch. Put into freezer. Once frozen (few hours), transfer to a ziplock freezer bag. It will keep for several months, but I'd eat it within one month.
To use, dump straight into boiling water. Make sure you have a big pot of water at a full boil (because the frozen pasta will drop the temperature more than unfrozen). Stir immediately.
This works very well.
edited 7 hours ago
swimfar
31
answered Jan 10 '11 at 5:58
ChefChef
96583
edited 7 hours ago
swimfar
31
edited 7 hours ago
swimfar
31
edited 7 hours ago
swimfar
31
31
answered Jan 10 '11 at 5:58
ChefChef
96583
answered Jan 10 '11 at 5:58
ChefChef
96583
answered Jan 10 '11 at 5:58
ChefChef
96583
96583
add a comment |
add a comment |
Yes, it is safe to freeze. You want to freeze in a quantity you can eat or in a way you can get it to a quantity you can eat in a single portion. I often dry mine then freeze.
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
1
And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer.
– Doug Johnson-Cookloose
Jan 10 '11 at 3:08
1
@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it.
– justkt
Jan 10 '11 at 3:38
add a comment |
Yes, it is safe to freeze. You want to freeze in a quantity you can eat or in a way you can get it to a quantity you can eat in a single portion. I often dry mine then freeze.
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
1
And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer.
– Doug Johnson-Cookloose
Jan 10 '11 at 3:08
1
@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it.
– justkt
Jan 10 '11 at 3:38
add a comment |
Yes, it is safe to freeze. You want to freeze in a quantity you can eat or in a way you can get it to a quantity you can eat in a single portion. I often dry mine then freeze.
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
Yes, it is safe to freeze. You want to freeze in a quantity you can eat or in a way you can get it to a quantity you can eat in a single portion. I often dry mine then freeze.
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
answered Jan 10 '11 at 1:13
justktjustkt
12.1k45380
12.1k45380
1
And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer.
– Doug Johnson-Cookloose
Jan 10 '11 at 3:08
1
@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it.
– justkt
Jan 10 '11 at 3:38
add a comment |
1
And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer.
– Doug Johnson-Cookloose
Jan 10 '11 at 3:08
1
@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it.
– justkt
Jan 10 '11 at 3:38
1
1
And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer.
– Doug Johnson-Cookloose
Jan 10 '11 at 3:08
And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer.
– Doug Johnson-Cookloose
Jan 10 '11 at 3:08
1
1
@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it.
– justkt
Jan 10 '11 at 3:38
@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it.
– justkt
Jan 10 '11 at 3:38
add a comment |
Freeze away! After making the noodles but before cooking let the noodle air dry on a drying rack for maybe 30 minutes, then put in zipper freezer bags in whatever serving size you want. When it is time to eat - pull from freezer, have boiling salted water ready to go and plop it into the pan for 3-5 minutes. It will cook a lot faster. No need to defrost. You can also make raviolis and then freeze them. Works great for me, egg or egg-free.
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
add a comment |
Freeze away! After making the noodles but before cooking let the noodle air dry on a drying rack for maybe 30 minutes, then put in zipper freezer bags in whatever serving size you want. When it is time to eat - pull from freezer, have boiling salted water ready to go and plop it into the pan for 3-5 minutes. It will cook a lot faster. No need to defrost. You can also make raviolis and then freeze them. Works great for me, egg or egg-free.
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
add a comment |
Freeze away! After making the noodles but before cooking let the noodle air dry on a drying rack for maybe 30 minutes, then put in zipper freezer bags in whatever serving size you want. When it is time to eat - pull from freezer, have boiling salted water ready to go and plop it into the pan for 3-5 minutes. It will cook a lot faster. No need to defrost. You can also make raviolis and then freeze them. Works great for me, egg or egg-free.
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
Freeze away! After making the noodles but before cooking let the noodle air dry on a drying rack for maybe 30 minutes, then put in zipper freezer bags in whatever serving size you want. When it is time to eat - pull from freezer, have boiling salted water ready to go and plop it into the pan for 3-5 minutes. It will cook a lot faster. No need to defrost. You can also make raviolis and then freeze them. Works great for me, egg or egg-free.
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
answered Dec 24 '13 at 5:37
oddsandhensoddsandhens
311
311
add a comment |
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f10883%2fpreserving-home-made-pasta%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
