Do dried noodles have a shelf life

Drying homemade pasta properly - How to make fresh pasta durable

Shape into small nests


As an alternative to the first variant, you can dry your pasta by forming small noodle nests with it. Of course, you will not be able to dry penne with it, but only elongated pasta such as tagliatelle and fettuccine. Before you shape the pasta into a small nest, it should be properly dusted with flour to avoid sticking together later. Here, too, it is of great importance to turn the noodle nests over and over again in order to guarantee even drying. The advantage of this variant is that much less space is required when drying and later when storing the elongated pasta. On the other hand, there is an increased risk that the pasta will not be dried evenly and later stick together.

Dry pasta in the oven


If you don't have that much time or patience, you can also dry your pasta in the oven. To do this, put the fresh pasta in the oven and let it dry at a maximum of 50 degrees Celsius. It is also advisable to leave the door ajar during this time. Of course, with this method you shouldn't leave the pasta out of your sight for too long and turn it every now and then so that everything is dried evenly. Although this variant is faster, the classic Italian-style air drying should still result in a better taste.

How long do homemade pasta last?


If you only want to store your pasta for several days, you should keep it in the refrigerator and prepare it in the coming days. When storing dried pasta, however, there are a few things to consider. The most important thing is the consistency of the pasta. Before they are stored, they should be completely dry and no longer contain moisture. This is easy to find out: if you try to bend the pasta, it should break and not deform. If so, you have successfully dried your pasta and can now move on to storage. Air-permeable paper bags or cellophane bags are best. In this case, the shelf life of homemade pasta can be several months. So get to the preproduction!

Don't worry: if you want to dry homemade pasta, you don't have to worry about salmonella. Due to the heat that is generated during cooking, they have no chance of survival.