Pasta is made using eggs, flour and water. It’s a versatile food that can be combined with various types of sauces. Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.
Can you freeze fresh pasta?
Fresh pasta can be frozen for later use and this should be done soon after it’s made.
Once the dough is made, you can freeze it without rolling it first.
Dust the surface with a bit of flour, wrap it in plastic film, then put it into a freezer bag or storage container for extra protection.
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But using this method means you would have to commit to use all of the ball of dough.
A better way to freeze pasta is to divide the dough into batches.
Each batch can be flattened into disks, meaning they will thaw out quicker than defrosting.
You can divide it so that each batch is equivalent to one or two pasta servings.
Here’s a step-by-step guide on how to freeze your pasta.
Cut the sheets into lengths of 12 to 14 inches then dust them lightly with flour.
Let them rest them for five minutes. Turn them over and allow another five minutes on the second side.
The dough should then be dry and slightly leathery to the touch, and not at all sticky.
Stack the sheets of pasta with parchment between them so that they don’t stick together as they freeze and thaw.
Put the sheets into one or more large freezer bags, pressing out as much air as you can before sealing them.
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If you’ve cut your pasta dough or made it into shapes, you can follow the same process.
Dust the shapes lightly with flour and toss them until they’re coated.
If you’ve made long pasta like spaghetti, twist them up into the traditional nest-shaped portions.
For smaller shapes or stuffed pasta like ravioli, divide them into one or two-portion piles. Shake off any excess flour and pack them into small, individual freezer bags.
It’s recommended to eat your frozen pasta within a month or so though well-wrapped packages of pasta sheets or a flattened ball can retain its quality for two to three months.
Packages of shaped and already cut pasta dough don’t need to be thawed before cooking, they can be dropped straight into boiling water.
Sheets or balls of pasta dough should be thawed overnight in the fridge as they contain raw eggs and have to be kept at a food-safe temperature
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