Oh, pasta. You are so delicious. You come in so many sizes and flavors. You are the perfect food. At night I dream about you and in the mornings I crave you.
Pasta is a staple of western cuisine that has stood the test of time and anti-carb fads. But the pasta you buy dried in the store (though still delicious!) pales in comparison to fresh, homemade pasta.You can make your own pasta at home or buy from top-notch vendors like Lucido’s and either way you’ll wind up with delicious results. However, knowing how to keep those results delicious is of the utmost importance.
When making pasta at home, the best way to store it is always by drying it out. Dry pasta can keep for a very long time and remain just as delicious as the day you made it. However, if the pasta does not dry completely it can and will mold from all that trapped moisture. The most convenient way to store home-made pasta is in the freezer. Simply swirl the pasta into small “nests” and freeze them separately, once they’re fully frozen you can bag them in bulk for long term freezing. No longer than a few months though, we don’t want those delicious noodles to get freezer burn!
The great thing about frozen pasta, is it doesn’t change cooking time dramatically and you just plop that frozen goodness straight into boiling water.
Pair it with your favorite marinara sauce and you’ve got a simple a delicious meal!
For your enjoyment: Mamma’s Homemade Pasta!
- 1 egg, beaten
- 1 cup all purpose flour
- 1/2 teaspoon salt
In a medium sized bowl, combine flour and salt and pour onto a clean counter top. Make a well in the flour, like a bowl, and pour in the beaten egg. Fold the flour into the egg with your hands until the dough begins to stiffen, add a little water if necessary, but only a teaspoon or two at a time. When the dough has stiffened knead it for about 3 to 5 minutes the same way you would bread dough. With a pasta machine or by hand roll dough out to desired thinness, then use a knife or a pasta maker to cut into the desired width.
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