Thanks! Hope to re-start making pasta after a 30 year sabbatical … (we used to do couples pasta night "back in the old days", every couple would make a different pasta and we'd compare notes over dinner)
QUESTION: I just today made lasagna using dried pasta. I misjudged how big the noodles actually were and boiled up twice as much as I needed. Can I use this method to freeze pasta I've already cooked? It seems to freeze up the same as you demo'd. What will happen when I boil it up a 2nd time. I'm guessing it might not be pretty…
Here's what AI says, but I trust your judgement more an AI ☝
Freezing cooked pasta can be a bit tricky, but it's doable. Here's what you need to know:
# Can You Freeze Cooked Pasta? Yes, you can freeze cooked pasta, but it's essential to follow some guidelines to maintain its texture and flavor.
# Tips for Freezing Cooked Pasta 1. *Cool the pasta quickly*: After cooking, immediately submerge the pasta in an ice bath or run it under cold water to stop the cooking process. This helps prevent the growth of bacteria and preserves the texture. 2. *Add a little oil or sauce*: Mixing in a small amount of oil or sauce can help prevent the pasta from sticking together during freezing. 3. *Portion and package*: Divide the cooled pasta into airtight, freezer-safe containers or freezer bags. Remove as much air as possible before sealing. 4. *Label and date*: Be sure to label the containers or bags with the date and contents. 5. *Freeze*: Store the containers or bags in the freezer at 0°F (-18°C) or below.
# Reheating Frozen Cooked Pasta When you're ready to use the frozen pasta, simply:
1. *Thaw overnight*: Place the container or bag in the refrigerator overnight to thaw. 2. *Reheat*: Reheat the pasta in the microwave, oven, or on the stovetop, adding a splash of water or sauce to revive the texture.
Keep in mind that frozen cooked pasta is best used within 3-4 months for optimal flavor and texture.
I love your pasta recipe so much and tutorials. I am wondering if you have any tips when making your water based pasta recipe that will be used in my Kitchenaid pasta extruder. The pasta gets so stuck together when coming out of the extruder. I tried adding extra flour and that hasn’t helped. Thanks
Hi Helen, I made a bunch of fresh pasta. We ate half of it and froze the rest before cutting it. Can you tell me how to defrost and cut it safely. Thank you. I would appreciate a reply. Thanks
I started making homemade pasta years ago. Now me and my wife will only make fresh pasta. We enjoy making it together and our family and friends love our homemade lasagna. The noodles are so soft and velvety. When you cut it with a fork all the insides don’t go shooting out because the pasta is tough. We don’t eat a lot of pasta but when we do we decide to make it fresh. Been also making homemade spaghetti sauce for a long time. So much so my wife will no longer eat at Italian restaurants because she doesn’t like any of their sauces so if I want Italian I’m cooking. lol.
OMG, is there anything more enjoyable than watching Helen Rennie? If somebody ever assembles a calendar of yewtoob chefs, the adorable Helen must be on the cover! However, coming back to this video, I find it difficult to justify the effort of making my own pasta if it can only be preserved for a month or so. I prefer to cook most things in big batches that will last for the next 6-12 months in the freezer or a mason jar. Apparently, that is not possible with pasta. My Aunt Theresa is recognized as the best cook in our huge Italian family. When I started cooking for myself, I asked Aunt Theresa about making pasta. She tends to talk like a sailor from Napoli, so she said "WTF do you want to waste your time making noodles when you can buy them at any store for 50 cents!?!?" Of course, this was 50 years ago, but her point is well taken:) If I could preserve fresh noodle for 6+ months, I would be much more inclined to undertake the process.
Hi could you please tell me can I use this rice flour and corn starch for gnocchi and can I mix the two together 50/50 as I'm not planing to freeze the gnocchi thank you
Thank you for the advice about the drying before cutting! I had no idea how to stop my pasta from sticking together after cutting cus i tried lots of things but i will try this 😍
Ahhh, wonderful video! Great tips. I just started getting serious about hand-made pasta (eating my own spinach tagliatelle right now!) and you answered all my questions about freezing it! Thank you 😊
Thank you !!! Rice flour made a huge difference in my pasta making experience! The first time using my new pasta roller was not the greatest a week later after watching this video I tried again and made pretty decent ravioli ! It rolled beautifully with the rice flour I couldn't believe the difference it made! I will definitely be making a lot more and I'm thinking it'd work just as well for pierogi dough.
You got me into making homemade pasta for real. I had a machine I rarely used but since discovering your pasta tutorials I have been making fresh pasta more often. Lasagne and ravioli are quite expensive where I live so making them at home helps my wallet.
Thanks 🔥🔥
Thanks! Hope to re-start making pasta after a 30 year sabbatical … (we used to do couples pasta night "back in the old days", every couple would make a different pasta and we'd compare notes over dinner)
QUESTION: I just today made lasagna using dried pasta. I misjudged how big the noodles actually were and boiled up twice as much as I needed. Can I use this method to freeze pasta I've already cooked? It seems to freeze up the same as you demo'd. What will happen when I boil it up a 2nd time. I'm guessing it might not be pretty…
Here's what AI says, but I trust your judgement more an AI ☝
Freezing cooked pasta can be a bit tricky, but it's doable. Here's what you need to know:
# Can You Freeze Cooked Pasta?
Yes, you can freeze cooked pasta, but it's essential to follow some guidelines to maintain its texture and flavor.
# Tips for Freezing Cooked Pasta
1. *Cool the pasta quickly*: After cooking, immediately submerge the pasta in an ice bath or run it under cold water to stop the cooking process. This helps prevent the growth of bacteria and preserves the texture.
2. *Add a little oil or sauce*: Mixing in a small amount of oil or sauce can help prevent the pasta from sticking together during freezing.
3. *Portion and package*: Divide the cooled pasta into airtight, freezer-safe containers or freezer bags. Remove as much air as possible before sealing.
4. *Label and date*: Be sure to label the containers or bags with the date and contents.
5. *Freeze*: Store the containers or bags in the freezer at 0°F (-18°C) or below.
# Reheating Frozen Cooked Pasta
When you're ready to use the frozen pasta, simply:
1. *Thaw overnight*: Place the container or bag in the refrigerator overnight to thaw.
2. *Reheat*: Reheat the pasta in the microwave, oven, or on the stovetop, adding a splash of water or sauce to revive the texture.
Keep in mind that frozen cooked pasta is best used within 3-4 months for optimal flavor and texture.
I hope that helps!
Love your channel,
Cheers!
Hi Helen, can I use semolina flour instead of rice or corn starch? I have a lot on hand. Thank you!
I love your pasta recipe so much and tutorials. I am wondering if you have any tips when making your water based pasta recipe that will be used in my Kitchenaid pasta extruder. The pasta gets so stuck together when coming out of the extruder. I tried adding extra flour and that hasn’t helped. Thanks
I don’t get it why would you freeze when you can just dry it and store in glass jars? You want it to last 8 months I assume
Following you right away
Thank you so much dear ❤
Helen for President!
how many servings does your egg pasta recipe feed?
Hi Helen, I made a bunch of fresh pasta. We ate half of it and froze the rest before cutting it. Can you tell me how to defrost and cut it safely. Thank you. I would appreciate a reply. Thanks
It’ll be a cold day in hell before I take Italian cooking g advice from an Eastern European.
It’ll be an even colder day before I take advice from someone who call’s pasta “noodles”
I know this is a very late comment but do you still need Semolina flour if you use cornstarch and rice flour?
What nonsense. Pasta sticks because there is not enough water.
Extremely helpful video! Thank you so much for your wonderful advice
Thanks this is the most practical video.
Great professional cooking secrets ❤
Спасибо за прекрасный лайфхак, начинаю подсушивать и морозить пасту💪
Привет с далекой Родины))
The "knife" trick in picking up the cut a noodle is genius. Well done
woo thank you
I started making homemade pasta years ago. Now me and my wife will only make fresh pasta. We enjoy making it together and our family and friends love our homemade lasagna. The noodles are so soft and velvety. When you cut it with a fork all the insides don’t go shooting out because the pasta is tough. We don’t eat a lot of pasta but when we do we decide to make it fresh. Been also making homemade spaghetti sauce for a long time. So much so my wife will no longer eat at Italian restaurants because she doesn’t like any of their sauces so if I want Italian I’m cooking. lol.
Excellent tips – Helen, you are da' bomb baby!
Thank you~~
Why can’t I put them directly into the freezer bag? Why pre freeze them?
Thank you making some today.
OMG, is there anything more enjoyable than watching Helen Rennie? If somebody ever assembles a calendar of yewtoob chefs, the adorable Helen must be on the cover! However, coming back to this video, I find it difficult to justify the effort of making my own pasta if it can only be preserved for a month or so. I prefer to cook most things in big batches that will last for the next 6-12 months in the freezer or a mason jar. Apparently, that is not possible with pasta. My Aunt Theresa is recognized as the best cook in our huge Italian family. When I started cooking for myself, I asked Aunt Theresa about making pasta. She tends to talk like a sailor from Napoli, so she said "WTF do you want to waste your time making noodles when you can buy them at any store for 50 cents!?!?" Of course, this was 50 years ago, but her point is well taken:) If I could preserve fresh noodle for 6+ months, I would be much more inclined to undertake the process.
Would vacuum sealing be ok?
Thank you soooo much! Great information!
What an adorable video! Fabulous instructions!
what's the point of freezing "freshly" made pasta. I honestly don't taste any difference between frozen pasta, or the store bought one…
Thanks for the great info! Pasta newbie here and finding proper storage has been a headache. Hope the wrist is better.
I saw a chef use wooden hangers
useful content. Thank you!
This video had me subscribe ❤
Hi could you please tell me can I use this rice flour and corn starch for gnocchi and can I mix the two together 50/50 as I'm not planing to freeze the gnocchi thank you
Thank you for the advice about the drying before cutting! I had no idea how to stop my pasta from sticking together after cutting cus i tried lots of things but i will try this 😍
Ahhh, wonderful video! Great tips. I just started getting serious about hand-made pasta (eating my own spinach tagliatelle right now!) and you answered all my questions about freezing it! Thank you 😊
Thank you !!! Rice flour made a huge difference in my pasta making experience! The first time using my new pasta roller was not the greatest a week later after watching this video I tried again and made pretty decent ravioli ! It rolled beautifully with the rice flour I couldn't believe the difference it made! I will definitely be making a lot more and I'm thinking it'd work just as well for pierogi dough.
The best video on this topic ever. Thanks.
OMG ,like my pasta always sticks, how didn't I thought of this. This is genius , thank you very much.
This is great and exactly what I was looking for. THANK YOU for augmenting your original egg pasta technique. Much appreciated.
You got me into making homemade pasta for real. I had a machine I rarely used but since discovering your pasta tutorials I have been making fresh pasta more often. Lasagne and ravioli are quite expensive where I live so making them at home helps my wallet.