Lightly flour the noodles once prepared and hang them for a bit, if you dry the noodles til fully dry they’ll last a few months.
Make a big batch, I say give it a few hours for what you’re looking to cook it fresh, and leave the rest hanging for a day or so.
Source: 🤌🤌
Thanks 👍 good to know the shelf life of the dried pasta.
Today I made macaroni, and I neglected to dust them as I cut them off the extruder so they were sticking like mad.
Depends on if you’re doing egg/flour pasta or flour/water for shelf life.
I’m kinda going off with what my family does but I’m pretty sure my nonna would dry the egg based pasta and then cook it, and it would all get eaten, but I think you can freeze it.
Maybe for the macaroni just leave it on a sheet for a while before cooking because obviously you can’t hang it, I’ve never don’t macaroni though.
Mine was eggs and semolina. I just boiled it immediately.
I'd love to have a nonna teach me how to make pasta 😂
We will correct your noodle
Issue.
The more I get into cooking and adulthood the more I wish my nonna was still around- I’ll reach out to my mom and see if we have her exact recipe, I’m sure it’s very basic, but that generation mostly followed a rough recipe and then went by feel. Maybe I’ll dig up her gnocchi recipe as well, that’s like the holy grail.
Key ingredient is making it with love though 🤌
