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While testing manual pasta machines, we were inundated with fresh noodles, and we wondered if they would hold up better in the fridge or in the freezer.
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We tossed freshly made fettuccine with flour to help keep the strands separate, put batches in zipper-lock bags, and stored some bags in the fridge and some in the freezer. The refrigerated noodles were fine, but only for 18 hours. After that, the noodles took on a gray-green cast and clumped together. The discoloration is caused by oxidation of the iron in the dough’s egg yolks (store-bought fresh pasta is packaged with nitrogen and carbon dioxide and less than 1 percent oxygen to prevent discoloration) and had only a mild effect on the flavor. But even if we closed our eyes to eat these noodles, the clumping would have been a real deal breaker. Caused by water in the noodles migrating outward and moistening the flour coating, it was only exacerbated when we tried cooking the noodles.
Freezing for up to four weeks, however, worked perfectly. We saw no trace of oxidation since freezing slows chemical reactions, and freezing kept the water from migrating outward.
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Thanks alot 💙
WTF are you doingto make the pasta turn green?
Instructions unclear, pasta became ice cream.
hi syvlerster stalone
What about drying and storing? 🙂
Same for cooked rice, put it in sealed container like Rubbermaid brilliance, then put it in refrigerator 1 day before use just like thawing meat.
Your thoughts on freezing di pasta before it was shaped and what about process thanks
OR drizzle a bit of oil in a storage baggie and they keep just fine. What this goof is referring to is storing the noodle in an open bowl in the fridge. I suppose that us what he has been doing for years.
Raw or cooked?
what happens after a month storing fresh pasta in the freezer? If they remain unchanged at the end of that 4th week, doesn't that mean they can be stored this way indefinitely (as with all things frozen)?
His bottom lip drives me nuts
Test Kitchen: freezing fresh pasta is best to avoid clumping and oxidation.
Gordon Ramsay: IT'S FUCKING FROZEN, YOU DONKEY!!
can they be cooked from frozen?
I make homemade wraps as well as pizza dough, the wraps that I make before rolling them out I leave them in an airtight container, Do you think they still should go in the freezer for the wraps as well as the leftover pizza dough?
Maybe review the words in subtitles, you had for, not four.
I freeze it as dough balls that are the size of one serving.
I freeze them on a tray and pop them in a plastic bag.
They're most often eaten long before they turn strange so I have no idea how long I can save them.
Please make a video on how to freeze fresh pasta. Thanks in advance.
Lasts longer than a month.
You guys could get so much more youtube revenue if you just made the testing you're doing into the video, instead of making it a really short, low-detail tip. I remember you doing videos like this in the past, what changed?
Noodles only seem to turn green/grey when they contain eggs. So what's the chemistry here? Formation of sulfur compounds? Perhaps we can inhibit this with an antioxidant?
Did you test storing under vacuum? that's what I do.
Funny how he twist his lips while talking 😉
Just get your Quantities RIGHT, Spaghetti should only last you one meal.
I freeze it in a little of the water it was prepared in! Or, at least I did, before Keto/If.
less blonde ladies, more Dan, please.
Dude, you need to shave
Or dry it?
ooor dry it?
Store it in the freezer how? WHat type of container? This video is only :40, couldn't you make it a few seconds longer by expanding on this tip?
Great. I'm hoping there's more info coming on your website about this, including:
Do I freeze it on a tray first then wrap it?
Can I cook it without thawing it?
Is this true for flour and water based pastas, or can I freeze pasta that has eggs in it?