Fresh pasta is best when it is eaten fresh, however there are times when it needs to be stored. For that, freezing is best.
When cooking frozen pasta, no thawing is needed. In fact, thawing can make the dough soggy and stick together so keep it in the freezer until you need to add it to the boiling water. Frozen pasta will take about a minute longer to cook than fresh pasta.
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Hand-formed, short-cut, and small filled pastas (cappelletti, agnolotti del plin, tortellini) can be frozen for up to 3 months. To do this, arrange the pasta in a single layer on a semolina- or parchment-lined sheet pan. Freeze uncovered until the pieces are solid, 20 to 25 minutes (set a timer if you, like me, are forgetful), then shake off any excess semolina, transfer the pasta to a freezer-safe bag, and return to the freezer.
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Hand-cut and other long strands should be dusted with semolina before coiling (pici), stacking (lagane and pappardelle), or bundling into nests (tagliolini, tagliatelle, fettuccine, also pappardelle). Then freeze as above.
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Large stuffed pastas benefit from blanching and air-drying before freezing, though you can do without if short on time. Blanching creates a protective coating that prevents the pasta from cracking when exposed to frigid air.
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Always blanch gnocchi before freezing—without it, frozen gnocchi risk disintegrating when cooked.
Blanching & Air-Drying
Use this technique before freezing stuffed pasta and gnocchi.
Bring a large pot of water to a boil and salt it well. Keep a wire rack or a sheet pan lined with a dry dishcloth nearby. Drop your pasta into the water and stir for a moment. Cook until the pasta floats, then use a spider sieve (or drain in a colander) to transfer it to the rack or sheet pan. Arrange the pasta in a single layer and allow to air-dry, turning the pieces occasionally, until they’re no longer tacky to the touch.
If using within 3 days, transfer to an airtight container and refrigerate. For long-term storage, transfer to a freezer bag; it’ll keep for up to 3 months. (If you’re making gnocchi, arrange them on a parchment-lined sheet pan and freeze, uncovered, until solid, about 1 hour, before transferring to a freezer bag.)