Frances wrote:Anyone who can make their own pasta is on a higher level and should be encouraged. Can you freeze it and still have higher quality than fresh in store?
Egg pasta is easy (at least as far as recipes go). Even easier than pizza dough. The hard part is the rolling out. Flour everywhere and some fair amount of counter space needed.
Yeah, it can be frozen a kept for a while. Cook's Illustrated claims it's good after four weeks (and that just refrigerating fresh pasta loses it's magic after only 18 hours due to oxidation). https://www.cooksillustrated.com/how_to ... resh-pasta
Something I haven't tried but want to is to split the fresh pasta into single-meal amounts, freeze them, and then vacuum-seal those amounts. Make a crap-ton and store it for months.




