How to store extruded pasta: drying and freezing

If you make large quantities of pasta, whether to give as gifts or to store, there are various methods depending on the type of dough.

DRYING PASTA:

once the pasta is made, especially in large batches, you can let it dry:
🔹 On a clean white cloth
🔹 On pasta drying racks or drying boards

Even if it seems dry after a few hours, for safe and long-term storage, 3–5 days of complete drying are often needed, especially in humid or cool conditions.

– Egg-free pasta is well suited for drying and can be stored in bags or airtight containers at room temperature.
– For egg pasta, drying for a few days is fine, but for longer storage (beyond two weeks), it’s better to freeze it to ensure safety and quality.

FREEZING PASTA:

is an excellent way to preserve pasta, especially egg pasta or delicate shapes.
Here’s how:

Let the pasta dry at room temperature for about an hour.
Spread it out on wide, shallow trays and place in the freezer.
Once frozen (after a few hours), transfer to Ziplock bags or lidded food containers. These are practical, reusable, and dishwasher-safe. For delicate shapes, place the Ziplock bags inside rigid containers to prevent crushing.

For long pasta, create small nests, dust them lightly with flour, and freeze the same way.

Avoid stacking heavy items on top of frozen pasta to prevent breakage.

REFRIGERATION
• Fresh pasta can be stored in the fridge for about 5–7 days.
• In the freezer, it keeps well for about a month, though often lasts longer.
• Filled pasta (like ravioli or tortellini) should be frozen in a single layer on a tray, then transferred to containers or bags once firm.