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Cooking: Storing Homemade Noodles and Pasta

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june_nmexico

june_nmexico
Albuquerque, NM
(Zone 7a)

April 26, 2008
9:09 PM

Post #4868043

I have a food processor with pasta making attachments. With rising
food costs I'm going to start making my own noodles. Do you just dry
them and bag them for storage? I don't have time to make them fresh
for every meal.

June
Edens_Gardener
Clay Center, KS
(Zone 5b)

April 27, 2008
2:22 AM

Post #4869427

You might want to consider freezing the pasta. I haven't dried home made pasta and tried to keep it, but I've frozen pasta and have had great results.
twiggybuds
Moss Point, MS
(Zone 8b)

April 27, 2008
4:09 AM

Post #4869908

I would like to make extra batches for freezing too. I just recently got a pasta machine and have used it once. It's the crank, roll and cut kind and while I loved the results, it is just too time consuming for frequent use.

The recipe I tried called for 5 eggs and 3 cups of flour. I have seen recipes calling for less eggs which would make it far more economical. Do any of you have any wisdom about the use of less eggs? Is it still good with say one egg to each cup of flour?

june_nmexico

june_nmexico
Albuquerque, NM
(Zone 7a)

April 27, 2008
4:55 AM

Post #4870066

Thanks, Edens. One recipe book said to parboil pasta briefly before freezing but
others don't mention that.

June
garden_mermaid
San Francisco Bay Ar, CA
(Zone 9b)

April 27, 2008
6:55 AM

Post #4870358

Are you making pasta with eggs or just with the semolina flour & water?
Edens_Gardener
Clay Center, KS
(Zone 5b)

April 27, 2008
12:20 PM

Post #4870654

When I make home made noodles, I spread them out on cookie sheets to freeze, then put them in baggies. That way they separate more easily when I got to cook them, but they are a bit fragile to store.

june_nmexico

june_nmexico
Albuquerque, NM
(Zone 7a)

April 27, 2008
1:44 PM

Post #4870923

Garden_mermaid -- The recipe I have calls for eggs.
I was considering experimenting with EggBeaters or
some other low cholesterol substitute.

June

This message was edited Apr 27, 2008 7:45 AM
garden_mermaid
San Francisco Bay Ar, CA
(Zone 9b)

April 28, 2008
4:02 AM

Post #4874952

You're better off with the eggs in your pasta than the chemicals in Egg Beaters. Eat more veggies with the noodles so the fibre can work on the cholesterol. I was just wondering about the addition of eggs to the dough, as this can affect how your store them. If you dry the pasta, you'll need to be sure that it is thoroughly dried for storage without refrigeration.

Perhaps some of these links will help:
http://www.solutions.uiuc.edu/content.cfm?series=3&item=324


[quote]If you want to dry your homemade pasta, drying racks are the best way to insure even drying, which is an absolute necessity to prevent molding. You will have to dry them for at least 24 hours. When you are sure that the pasta is dry all the way through, you can store it in metal cookie tins or rigid plastic storage containers for about a month. Dried homemade pasta takes only a few seconds longer than fresh to cook.

Personally, I prefer freezing, because the pasta is more like the fresh product. But I usually make pasta fresh each time, because it's a treat and it really doesn't take very long to make, once you get the hang of it.[/quote]
http://www.vegsource.com/articles/bryanna_pasta_maker.htm

june_nmexico

june_nmexico
Albuquerque, NM
(Zone 7a)

April 28, 2008
6:33 PM

Post #4877633

In our blazing hot summers, with very low humitity, I can probably
put noodles outside in the sun (covered with a towel) and they
will dry out in a heartbeat. I know my skin does! ;-)

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