Drying Pasta for Storage

Preparation info

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Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

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If it is not to be cooked shortly after it is made, noodle pasta can be dried completely and stored for weeks in a cupboard, just like spaghetti While the noodles are still soft and pliant, take a few strands at a time and curl them into nest shapes. Allow them to dry totally, because if there is any moisture left when they are stored, mold will form. To be sure, let the nests dry on towels for at least 24 hours. When dry, place them in a large box or tin, interleaving each layer of nests with a sheet of paper towels. Handle the nests gently because they will be very brittle. Put the box away in a dry cupboard. Do not refrigerate. Pasta ought never to see the inside of a refrigerator.

Dry pasta will take longer to cook than the fresh, but when cooked there is no difference between them in taste or consistency. Thus the term “fresh,” if it is used with implications of quality rather than as a description of the consistency of recently made raw pasta, has no significance whatever.