How to Store Fresh Pasta

So you’ve made your fresh pasta only to find that you’ve made more than you can eat. What should you do with all those leftover noods?

Unlike dry pasta, fresh pasta made with eggs is not immortal. Most Italians argue that for the best flavor and texture, it’s best to cook it and eat it right away.

Of course, there are occasions when this simply isn’t practical. Maybe you’ve made more than you can eat or you’re preparing the pasta a day ahead of time for a dinner party with friends. Plus, making fresh pasta is a somewhat laborious process. I often find that if I already have the pasta machine and pasta board out, I might as well make extra pasta and save it for later.

This is where storing your fresh egg pasta comes in handy.

There are two main ways to store your fresh egg pasta: in the refrigerator or in the freezer. Let’s get into it!

Storing fresh pasta in the refrigerator is perfect for when you need to keep it for just a couple of days. Make the pasta today, cook it and eat it tomorrow!

After you shape the pasta, place it on a lightly floured, parchment-lined baking sheet. If you’re making long noodles, such as spaghetti or tagliatelle, dip them in semolina flour before shaping into nests. If you’re making short or stuffed pasta, simply place each individual piece on a baking sheet, leaving space between each one.

Let the pasta dry, uncovered, for about 30 minutes.

Place the whole tray in the fridge and cover with plastic wrap to prevent other flavors from seeping in. You can also put it in a storage container with a lid, just make sure the pasta is spread out to keep it from sticking.

Fresh pasta will last for up to 18 hours in the fridge. After that, it will start to oxidize and turn a greenish-grey color. Over time, moisture from within the pasta starts to seep outwards, causing it to clump together and turn mushy.

If you need to store pasta longer than 18 hours, try freezing it.

Use this method if you need to keep your fresh pasta for more than a few days. Make your noodles Saturday, enjoy them next Friday!

After you’ve shaped the pasta, place it on a parchment paper-lined baking tray. Be sure to sprinkle with plenty of flour to keep the pasta from sticking to each other, especially for long shapes such tagliatelle, pappardelle, and spaghetti. For shorter shapes, just make sure they’re spread out on the sheet and aren’t touching one another.

Place the entire tray, uncovered, in the freezer for 15 to 20 minutes, or until the pasta is hard and frozen. Remove from the freezer.

At this point, you can measure out portions (we recommend about 115 grams per person) and carefully place the pasta in plastic bags or containers. Seal well and place back in the freezer. Be careful not to place anything else on top of your pasta in the freezer or it may crush your delicate noodles into pieces!

Pro tip: Date and label your frozen pasta so you know when to use it up.

Fresh pasta will last for up to one month in the freezer. It’s still edible after that, but it may become discolored or freezer burnt.

The beauty of frozen pasta is that it’s quick and easy to cook. Once frozen, all you have to do is add the pasta directly to a pot of salted, boiling water. Do not thaw beforehand. Cook for 3 to 5 minutes, or until the pasta floats to the top (note: it might start floating before fully cooked through), and serve with your preferred sauce.

You can also add frozen pasta directly into soups and minestrones. Let the whole pot simmer until the pasta is cooked through and has a nice bite to it.

Have a question about storing your fresh pasta? Prefer another method? Let us know! Email us at editors@qbcucina.com