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Homemade pasta?

Little Cupcake Jul 31, 2009 07:35 AM

A friend gave me the Regina Atlas pasta maker as a gift (he found it at the 99 cent store). I'm psyched to try it out. The directions say to let it dry for an hour before you cook it. But I was wondering how long you can keep the pasta around before it loses it's freshness.

I was thinking about making some tonite & then bringing it as a hostess gift tomorrow.

  1. t
    Takat Jul 31, 2009 08:21 AM

    According to this site...http://www.coquinaria.nl/english/recipes/pasta.htm

    Can you keep home made pasta? You can keep uncooked pasta a long time without refrigerating (even longer than a month). Just let the pasta dry out well, rolled very loosely. Then keep them in a large bowl without cover in a dry closet. Take care that the pasta is completely dry before placing it in a bowl. If not, the strips will stick together and you end up with a large unpalatable lump.
    When pasta is dried for a longer period, it needs to boil longer, up to several minutes. Just test your pasta while it is boiling.

    Takat
    Writing away about my latest 3 week adventure through China at http://katacomb.blogspot.com

    1. c oliver Jul 31, 2009 08:23 AM

      Here's a thread on the subject:

      http://chowhound.chow.com/topics/582103

      1. Phurstluv Jul 31, 2009 09:15 AM

        You should be fine to keep it overnight. Is it egg pasta? I would refrigerate that. And egg pasta freezes well for quite a few months. But if it's not, it should be fine if it's dried out enough, and your place is not humid.

        1. m
          morwen Jul 31, 2009 09:39 AM

          I let egg pasta dry out overnight and then keep it in a plastic shoebox lined with a paper towel with the cover on for as long as it takes to use it up. I know that's been over a month sometimes. I don't curl it into nests because they've always stuck together for me. I dry it flat on floured towels.

          3 Replies
          1. re: morwen
            Will Owen Jul 31, 2009 04:26 PM

            I don't think egg pasta is typically nested, only eggless semolina, southern-style. That's a lot tougher to work with, and I never bothered to, since the stuff I can buy is probably better than any I could make.

            My pa-in-law gave me an Atlas machine about 25 years ago, along with a folding wooden drying rack which he was importing and selling under the name of Boris Pasta Rack (ma-in-law thought of that). A year or two later he gave me a motor attachment, with a foot switch. I resisted using it at first, then tried it and discovered how much easier it was to roll out long strips of pasta when you had two hands to fed it in and catch it coming out.

            1. re: Will Owen
              m
              morwen Jul 31, 2009 06:08 PM

              Mine's a hand crank, I envy you your motor! But I've gotten pretty good at working solo. It was my first batch of semolina egg noodles that convinced me to never look back. Don't think it was the brand of semolina (Red Mill), I think it was the eggs fresh from the neighbor's hens that made it so good! Luckily she can keep me supplied until we get our own flock going next year! I use to use a laundry rack for drying but now I just prefer to lay it out on the towels and store it flat.

              1. re: morwen
                Will Owen Aug 2, 2009 09:02 PM

                You might look to see if the motor attachment is still available; there's a clamping setup (I'd have to drag it out to refresh my memory, so just trust me on this) that's pretty easy to setup and use, and the motor drives through the same square hole you put the crank in. I don't think it's particularly expensive, either. As I hinted above, it's been a long time since I've made pasta at all. Between avoiding simple carbs and the real goodness of store-bought pasta these days, I do it only for the hell of it.

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