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?
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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 43 mins 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 |
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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 43 mins 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 43 mins 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 43 mins 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 43 mins ago
swimfar
31
answered Jan 10 '11 at 5:58
ChefChef
96583
edited 43 mins ago
swimfar
31
edited 43 mins ago
swimfar
31
edited 43 mins 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 |
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