Ingredients
Semolina flour
Fresh homemade pasta
Airtight containers
Drying rack
Olive oil (for cooked pasta)
Instructions
1. Dust fresh pasta with semolina.
2. Let rest 15–30 mins on a floured tray.
3. To freeze, flash-freeze for 30 minutes and seal in airtight bags.
4. To dry, hang on racks for 24–48 hours.
5. Store dried pasta in a cool dark place.
6. Store cooked pasta in fridge with olive oil.
7. Reheat pasta in boiling water or on stove with broth.
Notes
Use a slotted spoon for filled pasta like ravioli.
Avoid refrigerating fresh raw pasta unless slightly dried first.
Do not thaw frozen pasta before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cooking Tips
- Method: Storage
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 1g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg