The Best Way to Store Fresh Pasta, According to a Chef and Food Safety Expert

Making fresh pasta at home instead of using store-bought might seem a bit intimidating at first, but it only requires a few basic ingredients, and the results are unmatched. Homemade pasta is a simple culinary luxury that impresses both guests and your taste buds. Unlike boxed pasta, storing fresh pasta requires a bit more knowledge. How you store it determines how well it cooks and how long it lasts if you prepare it in advance.

To find out the best way to store fresh pasta, we spoke with pasta expert Mateo Zielonka, a chef and author of three pasta-focused cookbooks, including his latest, Pasta Pronto!, and Shannon Stover, a food safety educator at Michigan State University Extension.

Ahead, we'll cover everything you need to know about storing your fresh pasta, how to freeze it, and common mistakes to avoid so you and your guests can enjoy a delicious, authentic Italian meal at home.

How to Store Fresh Pasta

Different types of pasta require slightly different storage methods. For ribbon pasta, Zielonka says to dust it with rice flour to prevent it from sticking. After generously dusting, store it in an airtight container or on a covered tray and place it in the refrigerator. "You can use either a dishcloth or plastic wrap to cover it," says Zielonka.

Covering the pasta while storing it in the refrigerator is important because it can change the flavor and texture when it's exposed to strong odors or moisture from other foods, says Stover.

For filled pasta like ravioli or caramelle, Zielonka suggests dusting both the tray and the pasta shapes with rice flour, then leaving it uncovered in the refrigerator. Since the pasta has a moist filling, you want it to dry out a bit before cooking, says Zielonka. Whether you're cooking the filled pasta the same day or the next, giving it some time to rest in the refrigerator to dry out before covering it, or storing it in a container is essential.

How Long It Lasts

Fresh pasta that is made with eggs will last 2 to 3 days when stored in the refrigerator. "I never store fresh pasta for longer than 3 days. You need to be quite cautious when anything is made with fresh eggs," says Zielonka. Fresh pasta always tastes the best when it's enjoyed the same day it was made.

If your pasta has visible mold, an off odor or color, a sour taste, or a change in texture, discard it immediately, says Stover. These are common signs that your fresh pasta has gone bad and is no longer safe to eat.

How to Freeze Fresh Pasta

You can freeze pasta to preserve it for longer, but it depends on the kind. "I never freeze ribbon pasta as the strands tend to become brittle; they break when cooked from frozen," says Zielonka. "This doesn't make for an attractive plate of pasta."

However, Zielonka says you can freeze filled pasta easily. "I blanch filled pasta before freezing, as it will keep longer. Blanch in boiling seasoned water for 10 seconds, then plunge into a bowl of ice straightaway," says Zielonka. "Drain, leave to cool and dry out a little, then freeze on a lined tray." Once the pasta is completely frozen, transfer it to a container that you can store in the freezer. When cooking pasta from frozen, he recommends adding an extra minute to ensure it's fully cooked.

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Common Mistakes to Avoid

• Not enough flour: Without enough rice flour, the pasta will stick together in the pan and cook unevenly. "Don't be shy, you can use quite a lot of flour," says Zielonka. After dusting, store the pasta in the refrigerator.
• Not covering or storing it in an airtight container: If you don't cover fresh, unfilled pasta in the refrigerator or freezer, it can absorb the odors of other foods, resulting in an unpleasant taste. For short-term refrigeration, cover the pasta with plastic wrap, a clean dish towel, or place it in an airtight container. For the freezer, use a freezer bag that seals or a freezer-safe airtight container.
• Overpacking the containers: When packing pasta into containers, leave enough space. Overpacking can make the pasta mushy and disrupt the texture, according to Stover.
• Leaving raw dough out: Leaving fresh, uncooked pasta out for more than two hours can cause harmful microorganisms to grow. Fresh pasta requires time and temperature control for safety due to the raw eggs in the dough.