In order to have delicious pasta at all times, we need to learn how to preserve pasta.
Timexing takes you through the pasta storage now.
There are two ways to preserve spaghetti
- Dried pasta
Commercially available dried pasta is easier to store for longer than fresh pasta.
However, the expiry dates on commercially available pasta bags are in the unopened state, so when we buy and eat some of it, the rest must be stored in an airtight container (and also in a desiccant) to prevent mould and pests.
In addition, the viscous hardness of the dried pasta is drawn off, so it is still advisable to use it up as soon as possible after opening.
When storing dried pasta, try to avoid places where there is a lot of moisture or where the sun can reach it directly, such as under the sink or above a push-out window.
- Freshly made pasta
Freshly made pasta tastes best the same day it is made. It is best to consume all of it on the day it is made.
If you accidentally make too much, you can store it in three ways-
Refrigerated / Frozen / Dried.
Fresh pasta under Refrigeration
cooking the fresh pasta for 2-3 minutes, removing from the pan and draining, then drizzling the drained pasta with olive oil to keep it from drying out or sticking, then placing in a sealed bag in the fridge.
Dry the fresh pasta for 30 minutes, place in an airtight container and freeze in the fridge (not for too long, about a month, too long will lose the original flavour of the pasta).
The Dried pasta
Spread the spaghetti out one by one on the platform and leave in a well-ventilated area until it is completely dry, it will keep at dry room temperature for up to a month.
Timexing hopes this post will help you
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