Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 18, 2009 08:17 AM

Drying homemade pasta?

Hi all,

I'm making a large batch of pasta to hand out as Christmas gifts (most likely linguine). Making the pasta is no issue, but I'm not really looking forward to having cookie sheets and brooms slung over chairs all over my house this weekend.

I'm wondering if anyone has tried drying their fresh pasta in the oven. I'm thinking really low heat (ie, just on the "warm" setting), but significantly warmer and dryer than room conditions.

Any thoughts/advice? Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. Pasta doesn't have to be hung to dry, it can dry lying flat on a plate or baking sheet as long as the pieces are on paper or a non-stick surface, aren't crowded and are short enough so they don't hang over the side of the plate/sheet. I'm not sure about drying them in the oven though. Difficult to maintain a temperature that will dry them evenly without par-cooking. I might try an open oven with VERY low heat, but I'd avoid becoming too adventurous.

    1. Do you have a dishwasher? I use the empty racks inside, letting the pasta hang for a few minutes before shaping them into "nests." Of course it depends upon how your racks are made. But you can drape parchment paper or dishtowels over them.

      1. Depends on how warm warm is with your oven. Air drying is the best way and it really doesn't take too long to dry pasta; it's usually completely dry in 24.
        You can gently toss the fresh noodles with semolina flour right after you make them and that will assist in the drying. Sometimes the long strands will stick to whatever they're hung from and break when allowed to dry completely. Making bird's nests with long pasta shapes and letting them dry that way, is best for long-term storage and looks nice when packaged as a gift, and you won't have to hang them all over the house!
        Just my thoughts...

        1. I have successfully dried fresh linguini before....

          My technique was to coil SMALL groupings of the pasta strands into little 'wreath-like' packages. If you take too many, they will stay too moist and mold. You also want to curl/twist them a bit so they stay compact.

          Leaving them to dry overnight is the best bet.

          1 Reply
          1. re: cpeterson729

            I've had various results with coiling pasta, sometimes it works, sometimes it gets moldy a few days later, because it wasn't totally dry when I wrapped it. So I always hang mine now.