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storing homemade pasta / avoiding salmonella

Aldoogie Oct 25, 2011 12:13 AM

I love making fresh pasta Fettucini. I use egg yokes in my recipe. Usually I use all the fresh pasta within a couple of hours of making it. I noticed that the pasta dries very nicely while hanging. I'd like to store some for future use, however, I'm always concerned with food safety. Since there is some raw egg in the pasta, is it safe to store the dried pasta in a tight container in the cupboard? Since it's dry, does that create an environment that prohibits Salmonella? Or is there nothing to worry about since the pasta will be boiled/cooked through before consuming?

Thanks! Aldoogie

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    lowereastrittenhouse RE: Aldoogie Oct 25, 2011 05:34 AM

    Nothing to worry about: if the drying does not halt bacterial action, the boiling water will kill any.

    1 Reply
    1. re: lowereastrittenhouse
      Aldoogie RE: lowereastrittenhouse Oct 25, 2011 10:59 AM

      Thanks! Good to know

    2. coll RE: Aldoogie Oct 25, 2011 05:41 AM

      I always dry overnight and never had a problem. I also buy Italian dry pasta that has eggs and that must be months old, never crossed my mind to worry.

      1. biondanonima RE: Aldoogie Oct 25, 2011 08:24 AM

        I was actually wondering this myself - I had extra pasta leftover from a batch I made this weekend and was trying to figure out what to do with it. It's in dough ball form in the fridge right now - will I be able to roll it out after a few days? Or should I just have rolled it, cut it and let it dry when it was fresh?

        4 Replies
        1. re: biondanonima
          escondido123 RE: biondanonima Oct 25, 2011 08:32 AM

          When I take out pasta dough that has sat in the frig for a couple days, it has always turned a grey color that looks like it has gone bad in some way. If I have enough leftover to do something with, I freeze it.

          1. re: escondido123
            biondanonima RE: escondido123 Oct 25, 2011 08:40 AM

            Good to know. Is it rollable after being frozen, or do you roll it before freezing?

            1. re: biondanonima
              escondido123 RE: biondanonima Oct 25, 2011 10:15 AM

              I let it thaw at room temp and then treat it like newly made. But I would only do this if for some reason I made way to much dough and couldn't bring myself to toss it because I don't think it is as good as fresh.

              1. re: escondido123
                biondanonima RE: escondido123 Oct 25, 2011 11:02 AM

                Hm, good to know. I didn't really have THAT much left - maybe one egg's worth, so I'll probably just toss it, especially since it's been in the fridge for two days now.

        2. c
          chocolatejam RE: Aldoogie Oct 26, 2011 05:34 AM

          Would a food dehydrator 'save' it better than air drying? or make it safer? Just something I've wondered about too.

          5 Replies
          1. re: chocolatejam
            foreverhungry RE: chocolatejam Oct 26, 2011 11:31 AM

            All that a food dehydrator does is to circulate warm air, thus speeding up the removal of moisture from the food. If you live in a moist climate, food dehydrators are great. If you live in a desert, they're not necessary. Given that, a food dehydrator would speed up pasta drying if your kitchen is humid. If your kitchen is dry (and warm), a dehydrator isn't necessary for pasta, since pasta dries pretty quickly just by its nature. Once you remove all the moisture, you're in good shape. It's just a matter of how quickly it can be accomplished. For most situations, the pasta dries so quickly on its own (a few hours) that speeding up the process isn't necessary.

            1. re: foreverhungry
              chocolatejam RE: foreverhungry Oct 27, 2011 05:15 AM

              And dried pasta would be safe to store on the shelf without worry over salmonella?

              1. re: chocolatejam
                foreverhungry RE: chocolatejam Oct 27, 2011 06:18 AM

                Yes, as long as it's stored properly: airtight container, away from light, in a coolish place. This also hinges on the pasta being completely dry, and containing no moisture. In the absence of moisture, bacteria won't grow. I've read that properly stored pasta has a shelf life of at least two years. Because of the small amount of fat from the egg in pasta, it'll go rancid before it becomes contaminated with bacteria - but that'll take a couple years at least under proper conditions.

                1. re: foreverhungry
                  Aldoogie RE: foreverhungry Oct 27, 2011 07:03 AM

                  Thanks! Great to know. I don't think home cooks explore food safety enough. I can assure you there will be no salmonella Santa at my house this holiday.

                  1. re: Aldoogie
                    foreverhungry RE: Aldoogie Oct 27, 2011 09:16 AM

                    I just want to qualify by saying I'm not a food safety expert. This info is just what I've read and know about basic microbiology. I haven't seen anything official from the FDA about storing homemade dried pasta.

          2. e
            edwardspk RE: Aldoogie Oct 26, 2011 07:54 AM

            Fresh pasta also freezes well for a couple of months. When I've done it, I've rolled and cut the pasta into the desired shape, let it dry up to the point I would if using it immediately, then put it in a zip lock bag and frozen it. When ready to use, just drop the frozen pasta in boiling water - don't defrost it first.

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