How To Store A Pasta?

How to Store Pasta Noodles
FIFO (First in, first out) is a practice that requires to first consume the food item that has been stored
first. Always put the new stocks or food items at the back of the old ones. This technique has to be done to
regularly to become an effective.
1. DRY PASTA
In the market, pasta and noodles are sold dry usually with good packaging by either plastic or carton.
Improper storage of pasta will result to loss of color, flavor and even its quality when cooked. To maintain its
quality, it has to be consumed not more than two years and it has to be properly stored.
 Dried pasta should not be refrigerated. Dry storage in a room temperature like an airtight plastic
container are suggested for dried type of pasta or noodles.
 Dried pasta that comes into box or in a packaging that are has slight damage and other non-sealable
packaging should be transferred in an airtight container.
 In storing long type noodles like spaghetti and linguine, use a tall plastic container that will maintain its
original shape and size. Zip lock comes from different sizes can be used.
 Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry place. Dry pasta has to be
consumed to avoid the loss of flavor and nutrients.
 Dried egg noodles are best stored for about 6 months.
 Regularly check on the expiry dates of every food item in the storage.
2. COOKED PASTA
 Use a colander to drain the water from the noodles. Noodles soak in water for a long period of time
may become very soft and overcooked. Wash it with cold water.
 Drained pasta should be added with a small amount of vegetable oil like an olive oil and mix evenly to
avoid sticking and drying. Put in a tightly covered plastic container in the refrigerator for 3 to 5 days to
maintain its quality.
 Cooked pasta should not be stored in refrigerator not more than 5 days. Separately refrigerated sauce
not more than 7 days.
 Sauced pasta with sauce will only take 1 to 2 days to avoid absorbing sauces. Make sure to place in
an airtight container, so it will not absorb any odor and avoid drippings.
 Baked pastas are stored like how an ordinary sauced pasta stored. Cutting into smaller portions or
dividing into individual platefuls will enable us to easily stored and reheat refrigerated and frozen
pastas.
 If pasta requires to be stored in a large portion. Use the baking dish and cover it with a cling wrap or
an aluminum foil. Refrigerate for not more than 4 days, and freeze for about 3 months.
3. FRESH PASTA
 Fresh pasta can be stored in the freezer for about 3 months at -18°C. It is recommended to be
consumed on the day it is made for up to the next two days for an ideal best quality.
 Fresh pasta made at home should be dried and store in an airtight plastic container then refrigerate
for 2 to 3 days.
 To avoid discoloration of overly cooked stuffed pasta like ravioli, it has to be cooked 30 minutes.
Ensure that it has been dried in a clean towel for hours.
 Fresh pasta will be dried accurately depending on the size, shape and type of pasta.
 Fresh pasta that will not be cooked on the same day as made should be floured in a clean towel to
avoid sticking. Freeze for not more than 9 months.
4. FROZEN PASTA
 To freeze cooked pasta, use an airtight container or wrapper for 3 months.

 Defrosting is best practice in refrigerator not in a room temperature.
 Frozen pasta fresh pasta does not require softening, but will take longer time of cooking compared
with those that are not frozen.
 When storing food item always indicate the expiration date, the date received and date stored.
Risk in the preparation and cooking of starch and cereal dishes and other food
• Food handlers;
• Kitchen facilities;
• Food selection and preparation; and
• Safe temperatures.
Guidelines on proper and safe handling of food
A. Food handlers
• Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
• Observe proper hand washing technique
• Wear complete cooking outfit and use disposable gloves for direct food contact.
• Observe personal hygiene at all times.
• Avoid handling food if you are sick.
B. Kitchen facilities
• Use separate equipment and utensils for handling raw foods
• Sanitize all surfaces and equipment used for food preparation
• Clean thoroughly the cutting-boards and work areas after each use
• Protect the kitchen areas and food from insects, pests and other animals
• Maintain the highest standards of sanitation in the kitchen at all times
• Repair immediately broken but still serviceable kitchen tools, utensils and equipment to be
ready for next use
• Sanitize completely all kitchen utensils especially cups, saucers, flatware after each use
• Provide for adequate space, proper ventilation and window screens in the area
• Provide garbage receptacle for proper waste disposal
C. Food Preparation and Cooking
• Check expiry dates of food commodities bought and those in stock  Use iodized salt as a must
in salt-seasoned preparations  Cover the food properly.
• Practice segregation of materials
• Store food properly
D. Safe temperature
• Refrigerate promptly all cooked and perishable food preferably below 50C within four hours
• Do not leave cooked food at room temperature for more than two hours
• Do not store food too long even in the refrigerator.
• Thaw food inside the refrigerator, not at room temperature.
• Check internal temperature during cooking to assure proper end-point time and temperature
has been met to at least 700C/1650F
• Reheat cooked food thoroughly to 700C/1650F within two hours
Follow the Recipe
The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of water, 1
teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of water, 2 tablespoons
of salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried spaghetti.
Pasta Gets Bigger and Heavier when Cooked
Generally, pasta doubles or triples in weight when it is cooked. Likewise, the volume increases 2 to
2 ½ times during cooking.
Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape used for different
preparations based on how the sauce will cling, the texture desired, or how the product will
be used. For example:
1. Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier
sauces.
2.Thin, delicate pastas, such as angel hair or vermicelli, are better served with light, thin sauces.
3.Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
4.Very small pasta shapes, like alphabet shapes and acini di pepe, are good for soups.

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How to Store Pasta Noodles

 To freeze cooked pasta, use an airtight container or wrapper for 3 months.

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