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Asked by:

Photo by EMOM1955

Cooking Level: Intermediate

Living In: Battle Creek, Nebraska, USA
EMOM1955 is asking: (2 answers)
My daughters and I are going to have a pasta making day tomorrow. But I've had problems with freezing home-made pasta, it sticks together or turns mushy when I cook it. Am I not flouring it enough? Or is the problem in the recipe itself? Anyone more experienced in pasta making, please help!

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Last updated: Oct. 6, 2012 7:17 am
Posted: Oct. 5, 2012 8:30 pm
Answered by: EMOM1955
Oct. 5, 2012 10:22 pm
Or should I just dry it more and store it in air tight containers?
Oct. 6, 2012 3:52 am
I've only made homemade egg noodles so I don't have a lot of experience. But, my thought was to let them dry out really well. Maybe even freeze the dried ones. My Great Aunt always did her egg noodles that way and froze them.
Oct. 6, 2012 3:53 am
Have you tried freezing the pasta on a cookie sheet in a single layer first before placing in the freezier bags?
Oct. 6, 2012 3:56 am
Here is Jamie Oliver answering this question . . .
Oct. 6, 2012 4:10 am
If you don't have a pasta machine, rolling out the pasta thin enough can be a BIG challenge. While it will be fun to make the dough with your daughter, from a practical standpoint it is a LOT of work. Noodles also tend get thicker when cooked, so be sure to try to roll them thinner then you expect the final product to be. Make sure they are thoroughly dried before freezing.
Oct. 6, 2012 4:38 am
My grandma always made our homemade noodles. She rolled them out on a clean white sheet (this sheet was only used for noodles) dusted with flour. She then let them air-dry for a couple of hours. BEFORE they were completely dry, but still pliable, she rolled them up jelly-roll style and used a sharp nice to cut very thin. You can cut any thickness, we all liked thin ones. Once they were cut, we used our fingers to gently scatter them out on the sheet to finish completely drying. Once dried, we bagged them gently in ziplock bags. They were then ready to use, or put in the freezer. My grandma has been gone for many, many years. I now have an Amish friend who makes them. Her method is very similar to my grandmas, only she uses a pasta cutter to cut in thin or medium width.
Oct. 6, 2012 4:39 am
*sharp knife* sorry
Answered by: What's for dinner, mom?
Oct. 6, 2012 7:17 am
I make lots of ravioli and perogies. I lay everything out on a cookie sheet I lined with parchment paper dusted with a LITTLE flour. As I make the ravioli I place it in a single layer on the sheets. I put the cookie sheet in the freezer and let everything harden. I then place everything in a ziploc bag and put back in the freezer. I have had no problems with anything being mushy.
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