If I have too much fresh pasta, should I cook it up or store it as is?
I overestimated the amount of fresh ravioli (cheese and wild mushroom, if it matters) I'd need when buying from the local pasta shop, and ended up only cooking half of it for our meal.
Assuming we'll have the rest sometime later this week, is it best to cook up the rest and put it in the fridge, or to leave it raw? And would it be better to put it in the freezer, or is the fridge okay if it's not going to be more than a few days?
Best Answer
I make a lot of fresh pasta, both filled and non-filled. I always freeze immediately, even if I am going to use it a few hours later. Uncooked, fresh pasta (filled or not) freezes very well. Do this in a single layer. Once frozen move to zip top bags or other container. I freeze because fresh pasta, especially filled, can get sticky...sticking to the plate it is on, or to itself. It's just easier to work with if you freeze it. Quality is not compromised, and you can toss in boiling water in its frozen state when you are ready to cook it.
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How long can you leave freshly made pasta before cooking it?
You can usually refrigerate fresh pasta for about one day, but it's best enjoyed as fresh as possible. If your meal plans change, you can move refrigerated pasta to the freezer for longer-term storage, but make sure to do so within one day of making it.Can you save uncooked homemade pasta?
Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used within that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be store in the refrigerator for 1 or 2 days or frozen for 2 to 3 months.How do you store fresh pasta after you make it?
To refrigerate fresh pasta, place the portions in airtight plastic bags. You can also use a Tupperware container, but make sure the seal or lid is placed on firmly.2 ways to adjust your pasta dough.
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Answer 2
Keep it uncooked, and store in the fridge. Put it in an airtight bag so it doesn't dry out.
As for stuffed pasta: you would keep cheese and mushrooms for a few days, right?
I might stick it in the deep chill compartment (meat drawer) of the fridge side, but not freeze, if I were worried about the filling.
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