Freezing fresh pasta for future raviolis
August 23, 2014 10:06 AM Subscribe
Our bumper crop of veggies is coming on and our neighbor's chickens are producing eggs at an amazing rate. I don't have time right now to complete assembly on raviolis, but could
make large batches of frozen pasta and filling. What is the best way to store the pasta?
posted by ikahime to Food & Drink (6 answers total) 3 users marked this as a favorite
Should I just leave it as a big lump? Should I roll it out into thick discs for more rolling later? Or can I go all the way and roll into the thinness of sheets I need? If so, what's the best way to store a big flat sheet (or strip, i.e. can I fold it on itself to save space in freezer, or should it be stored flat on a cookie sheet), and finally, is thawing just a matter of leaving it at room temperature for a while, or does thawed pasta do weird things that will make it difficult to use for raviolis?