Storing Home-made Pasta
Amy O'Neill Houck
The other day i made some homemade butterfly (farfalle) pasta, and
air-dried it. Since I didn't use it all I stored the remainder in a
box, but must have trapped some moisture in because it molded
pretty quickly.
Any advice for storing homemade dried pasta?
(When I make ravioli I freeze it, but I thought that the farfalle,
dried, would make nice gifts)
Amy
In Plain Sight Media
http://ipsmedia.com
Blanche Nonken
> Hi!
>
> The other day i made some homemade butterfly (farfalle) pasta, and
> air-dried it. Since I didn't use it all I stored the remainder in a
> box, but must have trapped some moisture in because it molded
> pretty quickly.
>
> Any advice for storing homemade dried pasta?
>
> (When I make ravioli I freeze it, but I thought that the farfalle,
> dried, would make nice gifts)
Break a sample piece in half at the thickest point, and see if
the color is uniform. Also, don't seal your container until you
have a day where the humidity is below 40%. 30% is good, lower
is even better. A cool, dry, breezy fall day is best.
---
Blanche Nonken - www.bigfoot.com/~momblanche
Penn State Master Gardener, County Cooperative Extension
Gardening Questions? Just ask.
Any opinions expressed herein are my own, unless I borrowed them.
Unsolicited commercial email will be ignored, tossed, and/or
complained about -- and I won't buy anything from you.
getcomputing.com
>>Hi!
>>
>>The other day i made some homemade butterfly (farfalle) pasta, and
>>air-dried it. Since I didn't use it all I stored the remainder in a
>>box, but must have trapped some moisture in because it molded
>>pretty quickly.
You don't say how long you let it dry so ... let it air-dry for a three to four
weeks - depends on the humidity where you are. Toronto has humidity nearly all
year around - Arizona does not.
>>Any advice for storing homemade dried pasta?
If _dry_ you can store it the same as I do in food grade plastic pails with
tight fitting lids. Get them from a coffee shop or restaurant. Practically all
ingredient foodstuffs in the foodtrade is sold in plastic containers.
Bob Y.
>On Mon, 05 Oct 1998 05:47:57 GMT, a...@ipsmedia.com (Amy O'Neill Houck) wrote:
>
>>>Hi!
>>>
>>>The other day i made some homemade butterfly (farfalle) pasta, and
>>>air-dried it. Since I didn't use it all I stored the remainder in a
>>>box, but must have trapped some moisture in because it molded
>>>pretty quickly.
>
If you made your pasta with egg, as many recipes call for, when it has dried
enough to hold it's shape when picked up, freeze it.
Bob Y.
Yield to temptation; it may not pass your way again.
The Notebooks of Lazarus Long
Melba's Jammin'
them in glass jars in the cupboard. Have *never* had any problems with
them. Perhaps your farfalle weren't thoroughly dry. :-(
-Barb
In article <36195d26...@news.emeraldnet.net>, a...@ipsmedia.com (Amy
O'Neill Houck) wrote:
>Hi!
>
>The other day i made some homemade butterfly (farfalle) pasta, and
>air-dried it. Since I didn't use it all I stored the remainder in a
>box, but must have trapped some moisture in because it molded
>pretty quickly.
>
>Any advice for storing homemade dried pasta?
(snip)
--
Bill Griffin
> Hi!
>
> The other day i made some homemade butterfly (farfalle) pasta, and
> air-dried it. Since I didn't use it all I stored the remainder in a
> box, but must have trapped some moisture in because it molded
> pretty quickly.
>
> Any advice for storing homemade dried pasta?
>
> dried, would make nice gifts)
>
This may sound a little unconventional, but what I do to store some
of my dehydrated foods might help. I take a paper towel and put 2-3
Tablespoons of powdered milk in the center. then I tie up the package
with a rubber band and put it in with the food. The powdered milk
absorbs the moisture and helps keep the food from molding.
Bill Griffin
member *Team AMIGA*
jki...@burgoyne.com
throughly because of the oil and moisture content. I just found out a
couple of weeks ago that store-bought pasta only has a shelf life of 6
mos. and it has preservatives to help it keep. I freeze mine or
dehydrate it for soup mixes then break into smaller pieces and
re-dehydrate it for awhile before packaging.
On Mon, 05 Oct 1998 13:14:33 GMT, mombl...@bigfoot.com (Blanche
Nonken) wrote:
>a...@ipsmedia.com (Amy O'Neill Houck) wrote:
>
>> Hi!
>>
>> The other day i made some homemade butterfly (farfalle) pasta, and
>> air-dried it. Since I didn't use it all I stored the remainder in a
>> box, but must have trapped some moisture in because it molded
>> pretty quickly.
>>
>> Any advice for storing homemade dried pasta?
>>
>> (When I make ravioli I freeze it, but I thought that the farfalle,
>> dried, would make nice gifts)
>