How to Store Homemade Pasta

So you've made a gorgeous batch of homemade pasta, and you're wondering how to store it? Look no further!

Storage Option #1

Room temperature: Freshly cut pasta can be stored on a semolina-dusted baking sheet for up to 2 hours. I recommend covering it with a kitchen towel — and if it begins drying out, you can wet the towel to give it a bit more moisture.

Storage Option #2

Fridge: Fresh pasta can be stored in the fridge for 24 hours. Technically, it’s fine up to 48 hours but it will start taking on a gray-ish color from oxidation. To prevent stickage, line an airtight container with parchment paper dusted with semolina flour. Place the nests of pasta on top, then cover with more flour and another piece of parchment paper. Seal completely.  If you have a lot of pasta, I recommend storing it in an even layer on a wide tray that can be covered.

Storage Option #3

Freezer: For longer-term storage, the freezer is a great option. Layer the nests of pasta in an even layer on a parchment-lined baking sheet. Freeze for 1 hour until solid, then transfer to an airtight container or ziploc bag and freeze for up to 1 month. Cook straight from frozen.

Want to learn more? Get the full recipe for my homemade pasta dough, plus tips and tricks for storing at the link below!