What should a pasta dough look like when working with matrices?
March 29, 2024
Freshly made pasta is a real treat.
But sometimes there are good reasons to keep the pasta.
We would like to show you the different options:
Variant a.) Refrigerator storage
If you make more fresh pasta than you currently need, you can store the fresh pasta in the refrigerator. It's best to cover it with cling film, in an airtight bag or in a resealable box, like the ones we all have at home from Tupper or Emsa.
If stored in the refrigerator, the pasta will last for about 2-3 days. The cooking time only changes slightly. After 2-3 minutes they come to the surface, try them, done, enjoy
Variant b.) Freezing
The freezer or the frozen food compartment is also a good form of preservation. You simply freeze the pasta fresh after preparation. Resealable boxes are also a good option here. Please do not use boxes that are too large. If there are too many noodles in a box, it can become too heavy for the bottom noodles and you don't want them to be flattened. My tip: Use small boxes that fit 1-2 portions. If the infamous teenage hunger strikes, you can easily add the contents of a box to boiling salted water. If you want to prepare pasta for the family, simply take several containers out of the freezer.
If you have a vacuum sealer, you can also shrink-wrap the noodles. But please do not vacuum seal. I made this mistake once. I couldn't look that quickly and my fresh pasta turned back into pasta dough 
The cooking time for frozen pasta is similar to fresh pasta and the taste is like freshly prepared pasta.
The noodles stay frozen for a long time. I've often had them in the freezer for a year, and that's no problem.
Variant c.) Dried pasta
If you want to give pasta as a gift, dried pasta is much prettier and easier to transport than the frozen version. Drying takes place over approx. 7 days in a drying rack at a cool and uniform temperature. Once the pasta has completely dried out, you can pack it in gift bags. If possible, avoid plastic bags and use paper bags instead to avoid mold. The cooking time of dried pasta takes longer, you should plan on around 7 minutes. Unfortunately, the fresh taste is lost with the dry version. The shelf life is similar to purchased pasta. With durum wheat semolina you can store them for 12 months without feeling guilty; with whole grains they should be consumed faster.
Kind regards
The Pastagisi from Gaumen-Freun.de n
