There are 3 market forms of eggs namely:

fresh, dried (whole, egg whites, egg yolks).

1. Fresh eggs or shell eggs may be purchased Individually, by dozen or in trays of 36 pieces
2. Frozen eggs- are made of high quality fresh eggs. They come in the form of whole eggs with
extra yolks and whites.
•Frozen eggs are pasteurized and must be thawed before use.
3. Dried eggs- are seldom used. Their whites are used for preparing meringue. Dried eggs are
used primarily as ingredients in food industry. They are not commonly sold directly to
consumers.

Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes
includes a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks.
Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts,
where the traditional recipe may have indicated that the eggs should be raw.
These products generally are available in liquid or frozen form.

Frozen egg products on the other hand are used as ingredients by food processors. Products
containing egg yolk usually have salt, sugar or corn syrup added to prevent gelation or
increased viscosity during freezing. They are packed in 30- IB.containers and in 4-, 5-, 8-, and
10-IB.pouches or waxed or plastic cartons.
Dried powdered eggs are also sold and may be us for some baked goods or in certain
circumstance. For food service use, they are generally sold in 6-oz. pouches, and 3-1B.and 25-
IB.poly packs.

Egg substitutes may be entirely egg-free or may be produced from egg whites, with dairy or
vegetable products substituted by yolks. These substitutes are important for people with
reduced-cholesterol diet requirement.

Uses of Eggs in culinary

Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory
ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat,
with or without oil, as simply or as elaborately as one’s inclination for the moment. Indeed it
can be Eaten anywhere.

Effect of Heat on Eggs

1. Coagulation of proteins: white at 60-650C, yolk at 65-700C. Beyond this temperature, over
coagulation occurs and water is out causing shrinkage resulting in a tough product.
2. Formation of greenish discoloration at the interface of the yolk and white when egg is
overcooked.
Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated from the
sulfur containing ferrous sulfide Reaction is favored by- High cooking temperature- Prolonged
cooking Reaction is prevented by immediate cooling of the egg (e.g. immersing cold water)
after cooking.
Uses of Egg
1.Cooked and served

-soft cooked
(5 minutes simmering) or hard cooked (15minutes simmering)
-poached
Cooked in simmering water; addition of salt and vinegar hastens coagulation
– fried

keep low to moderate temperature, scrambled addition of sugar delays coagulation; addition
of liquids and acids decreases coagulation point
-omelet

2. Eggs as emulsifier

Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an
emulsifying agent; both are phosphoproteins containing polar and non-polar ends such that
the polar end holds water while the non-polar end holds the fat, thus, prevent oil droplets in
suspension from coalescing.

3. As binding, thickening agent, and gelling agents

•Eggs are useful as binding, thickening and gelling agent because they contain proteins that
are easily denatured by heat
•Using whole egg requires lower coagulation temperatures resulting in stiffer gel
•Addition of sugar, raises coagulation temperature producing softer, weaker gel
•Softer gel is produced with the addition of scalded milk and acid

•In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which
can produce a porous custard
•Soft custards are produced by constant stirring.

4. As foam
•When egg is beaten albumen is denatured, air is incorporated as white is stretched into
thin films
•With continued beating, the air cells are subdivided and volume is increased
•Protein network dries up and stabilizes the gas or air foams – If only egg whites are used,
the color turns white and soft peaks are formed. The egg proteins collect at the air/liquid
interface of the air bubble and undergo surface denaturation.
 -If whole eggs or only egg yolks are used, the color becomes pale yellow with continued
beating; volume is increased (but not as much as when only whites are used); no surface
denaturation occurs.

– With further beating of egg whites, liquid drains out, air bubbles coalesce and foam
breaks.
-The same changes occur when the foam is allowed to stand too long.
-Maximum stability is reached at soft stage while maximum volume attained is at stiff
stage

Stages in foam formation

A . Frothy
-Large air bubbles that flow easily
B. soft foam
-air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed
when beater is lifted

C. stiff foam
- peaks hold their shape; when bowl is tipped, it holds, moist and glossy
D. dry
-moistness and glossiness disappear; specks of egg white are seen.

Factors to be considered in foam formation (leavening agent)

•Beating time and temperature: as the time of beating increases, both volume and
stability of the foam increases initially, then, decreases; white can be beaten/whipped more
readily at room temperature than at refrigerator temperature.
-Refrigerated eggs are more viscous, thus, hard to beat/whip.

•Sugar also increases the stability of foams but delays foams formation (reduced volume),
thus, it should be added after foaming has started and soft peaks are formed; sugar retards
the denaturation of egg white.
•Addition of soda increases stability and volume.
• Addition of salt lowers quality of the foaming. Type of egg: duck eggs do not foam well
because they lack ovomucin.
• Eggs beaten at room temperature whip better resulting in bigger volume and finer texture.

• Whole eggs or egg yolk require more beating to produce a good foamed.
• Stored eggs foam faster but produce smaller volume than fresh eggs.
 • Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when added
too early, delay foam formation(reduced volume) thus, increases the time necessary for
beating.

j. Dilution of egg white by water produces bigger volume but lesser foam; this produces
more tender cakes, but in meringues, syneresis occurs.
•As leavening e.g. in angel cake, sponge cake, chiffoncakes
• as meringue, e.g.(a) soft meringue for topping of cream, chocolate, or lemonpie, requires a
proportion of two tablespoons sugar per egg white

(b) hard meringue for confections, base of fruit pies or Sans Rival Cake, requires a
proportion of ¼ cup sugarper egg white

•structural and textural agent

-tenderness and fluffiness to products, e.g. fluffy or foamy, soufflé, divinity, foam cakes,
popovers

5.) As coloring and flavoring agent Egg Products

1. Balut from duck eggs 2. Pidan eggs 3. Century eggs 4. Pickled eggs
•Eggs may be cooked in a lot of ways:Egg Dishes Eggs cooked in a shell Hard and soft-
cooked eggs are cooked this way. Eggs should only be simmered and not boiled to prevent over
coagulation which would cause the eggs to be tough. The optimum cooking time for eggs in
shells is 20 to 25 minutes.

•To avoid cracking of the eggs during cooking, refrigerated eggs should be warmed at
ambient temperature before cooking. Before boiling, water at room temperature should be
used.
• Sometimes yolks of eggs may become greenish during cooking. This color is due to the
formation of iron sulfide. Darkening often occurs in eggs wherein the pH of the albumen is
high. It may also be a result of cooking too long at very high temperature.
• To avoid this, fresh eggs should always be used. Should be cooked within a minimum
period and cooled immediately in running water after cooking.

Eggs prepared out of the shell This method involves breaking the egg and using both the yolk
and white during cooking. Poaching, frying, and the process of making scrambled eggs or
omelet are some of the common methods done.
 CULINARY USES:
•Eggs as a thickening agent and binder.
• Eggs as leavening agent Baked products such as sponge cakes, chiffon cakes, meringues,
and souffl.

Why do you need to eat eggs?

Eggs may be considered as “functional foods”. Functional foods are foods that may have
health benefits beyond their traditional nutritional value. Eggs as functional foods contain
lutein and zeaxanthin that reduce the risk of cataracts and macular degeneration. Eggs may
also belong to “designer foods”.
Hard-Cooked Eggs
Makes 10 servings Tools/Equipment Needed: Gas range Saucepan Ladle Ingredients
Needed:20 Eggs Cold water Procedure:
1. Prepare tools, equipment and food items.
2. Place the eggs in a pot. Fill the pot with enough cold water to cover the eggs by 2in/5in.
3. Bring the water to a boil and immediately lower the temperature to a simmer. Begin
timing the cooking at this point.
4. Cook small eggs for 12 minutes, medium eggs for 13 minutes, large eggs for 14 to 15
minutes, and extra- large eggs for 15 minutes.
5. Drain immediately and cool under cold running water to stop cooking.
6. Peel as soon as possible by cracking the shell starting from the large end. For easier
peeling, peel while still warm, and hold under running water to help loosen the shell.
7. Serve the eggs or refrigerate until needed.

Coddled Eggs.

Put cold eggs into already simmering water and for30 seconds.
Soft-Cooked Eggs .
Put cold eggs into already simmering water and simmer for 3 to 4 minutes.
Medium-Cooked Eggs
Put cold eggs into already simmering water and simmer for 5 to 7 minutes.
 Different Techniques in Presenting Egg Dishes Attractively.

Storing food will not improve its quality, it will only delay the rate of deterioration, and
thus the proper period of storage should also be observed. Eggs should be stored properly to
prevent increase in alkalinity and bacterial growth. They should be stored in an oval, dry place
to retard deterioration, as enzymatic activity is greater at room temperature. Keeping eggs as
fresh as possible depends on the care taken by the farmer, wholesaler, and grocer to
refrigerate them at all time. After you have chosen your eggs by size, grade, freshness, and
type, proper storage will help maintain their quality.

Kinds of Storage
Cold Storage (refrigerated storage, deep chilling, freeze r storage) keeping
potentially hazardous foods cold enough to prevent bacteria from growing. The
temperature of the freezer compartment must be at o°For less, and the eggs
should be stored in an area of the freezer where there is the least amount of
temperature fluctuation.
Dry Storage should be dry, cool, well-ventilated, free from insects and rodents,
clean and orderly. In the absence of refrigerators, eggs may be stored at room
temperature for about seven days.

Left-over egg yolks and egg whites should be kept in containers that will prevent
drying.
Tips for Storing Raw and Cooked Eggs:
•Put eggs in the refrigerator as soon as possible after purchase.
•Keep them in their covered carton (large end up) to preserve moisture and
assure darkness. Do not put them in the egg box at the door of the refrigerator.
•Keep eggs away from strong odors. These can be absorbed through the shells,
which are porous.
•Whole eggs can be beaten slightly and placed in a container with a tight seal
and stored in the freezer for up to one year.
•Egg whites also can be stored for up to a year in a tightly sealed container in
the freezer.
•When storing egg yolks in the freezer, a small amount of sugar or salt should
be added to prevent the yolks from becoming too thick and gelatinous over time.
 Add a pinch of salt per yolk if the yolks will be used for savory dishes, or add
about a ¼ teaspoon of sugar per yolk if the yolks will be used for sweet dishes.
• Do not wash eggs before storing them. This destroys the mineral-oil film that
coats the shells and helps keep them fresh.
•Dip the eggs in oil to cover the pores and to delay its deteriorative changes,
reduce mold penetration a retard spoilage.
•Do not keep eggs longer than 2 weeks in the refrigerator.
•Left-over raw yolks can be refrigerated for several days when covered with
water, milk, or oil. Two yolks can be used in place of 1 whole egg in a recipe.
•Left-over raw whites can be stored in a tightly covered plastic or glass
container in the refrigerator for several days or as long as they do not have any
odor. They can also be frozen, although when thawed the white is thinner.
However, you can use them successfully in recipes calling for egg whites.
Cereals are usually starchy pods or grains. Cereal grains are the most important
group of food crops in the world named after the Roman goddess of harvest,
Ceres. Rice, wheat and corn are the three most cultivated cereals in the world.
Starch on the other hand, exists in nature as the main component of cereals
and tubers. In manufactured and processed foods, it plays an obvious role in
achieving the desired viscosity in such products as cornstarch pudding, sauces,
pie fillings, and gravies.

Sources of Starch

The parts of plants that store most starch are seeds, roots, and tubers.
Thus, the most common sources of food starch are:
• Cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
• Legumes; and
• Roots or tubers, including potato, sweet potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)
Common Source of Manufactured Food Starch
• Corn
• Potato
• Tapioca (cassava)

Starches are named after its plant sources

• Corn starch from corn
• Rice starch from rice
• Tapioca from cassava

Classification of Starch
• Native or Natural Starch refers to the starches as originally derived from its
plant source.
• Modified Starches are starches that have been altered physically or
chemically, to modify one or more of its key chemicals and/or physical
property.
• Purified starch may be separated from grains and tubers by a process called
wet milling. This procedure employs various techniques of grinding,
screening, and centrifuging to separate the starch from fiber, oil, and protein.
Starch Properties and Reactions

1. Gelatinization. The sum of changes that occur in the first stages of heating
starch granules in a moist environment which includes swelling of granules as
water is absorbed and disruption of the organized granule structure.
2. Viscosity. The resistance to flow; increase in thickness or consistency. When
the newly gelatinized starch is stirred, more swollen granules break and more
starch molecules spill causing increase in viscosity or thickness.
Different Sweeteners Added to Starch Gel Preparation
• Honey
• Molasses
• panutsa or granulated sugar
3. Retrogradation-is the process in which starch molecules, particularly the
amylose fraction, re-associate or bond together in an ordered structure after
disruption by gelatinization; ultimately a crystalline order appears.
4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly
or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.
This reaction occurs in all kinds of gels:
• Puddings
• Jellies
• Custards
• Gelatin
• agar
5. Dextrinization. It is the process of forming dextrin. Dextrins – are partially
hydrolyzed starches that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for polvoron, rice flour for kare- kare
sauce, and bread slices for breakfast.
6. Hydrolysis- Starches undergo hydrolysis during cooking or processing and
during storage of food where a chemical reaction in which a molecular linkage
is broken and a molecule of water is utilized
Functional Properties of Starches

1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel
when cooked.
2. Colloidal stabilizers- Starch increases stability and thickness by helping
foods remain in in an emulsion and retain physical characteristics.
3. Moisture retainer- Starch retains moisture in cake fillings and candies.
4. Gel forming agents- Starch acts as gelling agents in pudding, pie filling and
kakanin.
5. Binders- Starch serves as binder to maintain food texture and shape.
6. Package- Starch is a good source of biodegradable material for food
packaging.
7. Flavor carriers– its ability to trap oils and fats, which absorb flavoring
substances more efficiently.
Starches – are added to processed meats (luncheon meats, hot dogs, sausages,
etc.) as a filler, binder, moisture, retainer, and fat substitute.

Cereal. Cereal is any grain that is used for food. Grains especially whole grain are
not just empty calories. These are very valuable and can contribute a great deal to
our health. You should include at least four servings from this food group each day.

Cereal-processed food:
• A whole grain cereal is a grain product that has retained the specific nutrients
of the whole, unprocessed grain and contains natural proportions of bran,
germ and endosperm.
• Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and
iron.
• A restored cereal is one made from either the entire grain or portions of one or
more grains to which there have been added sufficient amounts of thiamine,
niacin, and iron to attain the accepted whole grain levels of these three
nutrients found in the original grain from which the cereal is prepared.
Cereals provide the body with:
• Carbohydrates
• Protein
• Fat
• Vitamins
• Minerals
• Water
• Cellulose or roughage

Nutritional Significance of Noodles and Pasta or Alimentary Paste

Nutritive value:
Water
Protein
Fat
Carbon
Calcium
Phosphorous
Iron
Thiamin
Riboflavin
Niacin
Factors Affecting Starch Paste Viscosity and Starch Gel Strength

1. Stress or other factor. Stirring Amount and Type. This is a gelatinized

cornstarch dispersion that is likely to break; the granules broke apart due to
stirring.
2. Kind and Amount of Starch. Certain type of starch will influence the
characteristics of the starch paste viscosity and gel strength. Generally speaking,
with “native starches” the greater the amount of amylopectin the more viscous the
starch paste, whereas, the greater the amount of amylase, the firmer the gel is
(greater the gel strength).

3. Heating rate. The faster starch-water dispersion is heated; the thicker it will
be at the identical endpoint temperature.

4. Endpoint Temperature
Each type of starch has a specific endpoint temperature at which it will
undergo optimum gelatinization.
Incompletely gelatinized starch will not attain optimum starch paste
viscosity or gel strength.
Over gelatinization results in decreased starch paste viscosity and gel
strength because the swollen granules fragmented with stirring and/or imploded
due to the extensive loss of amylase from the granule.
5. Cooling and storage conditions
• If cooled too fast, the amylase will not have time to form the vital micelles
necessary for the three dimensional structure.
• If cooled too slowly, the amylase fractions will have a chance to align too
much and become too close together and the liquid portion will not be
trapped in the micelles. In both instances there will be weeping and syneresis
(the contraction of a gel accompanied by the separating out of liquid.)
6. Ingredients added (acid, enzyme, sugar, fat and emulsifiers
a. Addition of acid or enzyme can also cause dextrinization (the process of forming
dextrins).
•Dextrin – a pale powder obtained from starch, used mainly as an adhesive.
 • In making kalamansi pudding or pie, if the juice is added early in the
gelatinization process, dextrinization of the starch will occur resulting in
decreased viscosity and gel strength.
• Sugar will delay or inhibit gelatinization of starch.
• Starch pudding with excess sugar will be less viscous or form less firm gel.
• A cake may collapse as the structural contribution of starch is delayed or
inhibited.
• Decreased starch paste viscosity and gel strength because the sugar added
to water won‘t be available for gelatinization. The kind of sugar used also
affect viscosity.
• Fat and surfactants, will serve to ―waterproof‖ the starch granules so that
water will not penetrate as readily during the gelatinization process.

Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch
3. Skin Formation. Skin formation is due to loss of water from the starch and
protein molecules near the surface of the mixture. To reduce this problem, cover
container of the starch gel with a waterproof cover.
4. Scorching. This can be avoided by temperature control and constant stirring
so the starch granules do not settle at the bottom of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinized starch.

Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed,
preferably longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for unpopularity of
cereal foods.
 KITCHEN TOOLS
1 Colander-a perforated bowl of varying rites made of stainless steel, aluminum or
plastic.
2. Offset spatula-it is used for turning and lifting eggs, pan cakes and mears on
griddles, grills, sheet pans and the likes.
3. Pastry Brush- a small implement to brush the surface of unbaked pastries or
cookies with egg whites egg yolk or glaze.
4. Rubber Scraper - It is used to scrape off an the contents of bowls and pans from
the sides and fold in beaten eggs in batter or whipped cream.
5. Sieve -a type of mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
6. Wire whip- used for blending, mixing whipping eggs or batter and for blending
gravies, sauces and soups.

KITCHEN UTENSILS
1. Egg Poacher A miniature Bain Marie with an upper containing dish
indentations each sized to hold an egg or contains separate device for
poaching.
2. Omelet Pan -used exclusively omelets for and never washed after used but
cleaned with absorbent paper.
3. Non-stick pan- A cookware is a common application, where the non- stick
coating allows food to brown without sticking to the pan.
4. Sauce pan- deep cooking pan with a handle used primarily cooking sauce. For
5. Mixing bowl -used for mixing ingredients.

Kitchen Equipment
1.Oven a chamber ог compartment used for cooking, baking, heating,
or drying.
2.Electric mixer -A hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream, batters
and egg whites, and sugar.
3. Refrigerator -a kitchen appliance where you store food at a cool
EGG
We normally distinguish 3parts of an egg, the shell, the egg white, and
the egg yolk, but a closer scrutiny more reveals detailed components
of an egg.

1. Shell
The outer the egg’s covering, shell, accounts for about 9 to 12% of its
total weight depending on egg size.
2. Air Cell
This is the empty space between the white and shell at the large end
of the egg which is barely existent in newly laid egg.
3. Albumen/Egg White
Albumen, called also egg white, accounts for most of an egg’s liquid
weight, 67%.
4. Chalaza
This is the ropey strands of egg white at both sides of egg, the which
anchor the yolk in place in the center of the thick white.
5. Germinal Disc
This is the entrance of the the latebra, channel leading to the center
of the yolk.
6. Membranes
There are two kinds membranes, of one just under the shell and the
other covering the yolk. These are the shell membrane and the
vitelline membrane. Just inside the shell are two shell membranes,
inner and outer.
7. Yolk
The yellow to yellow - portion orange makes up about 33% of the
liquid weight of the egg.

Applications of foam in Cookery:

-as leavening
- as meringue
- structure and textural agent
 Techniques in Preparing Pasta before Plating

1.Pasta is best if cooked and served immediately. Try to cook pasta

upon order.
2. If pasta is to be served immediately, just drain and do not rinse in
cold water.
3.If pasta is to be used cold in salad, it is ready to be incorporated in
the recipe as soon as it has cooled.
4. If pasta is to be held, toss gently with a small amount of oil to keep
it from sticking.
5. Measure portions into mounds on trays. Cover with plastic film
and refrigerate until service time.
6. To serve, place the desired number of portions in a china cap and
immerse in simmering water to reheat. Drain, plate, and add sauce.

How to store pasta noodles

Introduction

Proper storage of food is very crucial in keeping food safe because the manner and
temperature of storage will affect the food’s susceptibility to bacterial growth, other
contaminants, and infestation. Storing food will not improve its quality, it will only delay the
rate of deterioration, and thus, the proper period of storage should also be observed.

FIFO (First In, First Out) in storing food is very important. Though it is a long-time method in
store-keeping where the first food stored should be the first food to be out from the storage it is
high time to make it a habit or put into practice. Write the expiry date, date received and date
of storage to the food package and regularly check the expiration date.

How to Store Pasta Noodles

Pasta is stored in airtight containers. Pasta noodles are usually sold dry at the grocery store,
allowing you to store them with other staples in your pantry. Dry noodles have a long storage
life when properly packaged. Improper storage causes the pasta to become moist, which
leads to mildew. Even without moisture, pasta can become stale if it’s not stored correctly.
Proper storage ensures your pasta to always taste its best.
 1. Dry Pasta

Remove the pasta from the store packaging if the noodles come in a box or other non-airtight
container.

Place the noodles in a sealable plastic bag or other container that closes tightly. For long
noodles, such as spaghetti, use a tall plastic storage container.

Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry place. Dry pasta stores
indefinitely, but should be used within two years to prevent loss of flavor. Store dried egg
noodles for up to six months.

1. Dry Pasta

Dried pasta need not to be refrigerated. It can be stored on the shelf in an airtight container in
a dry area that is not exposed to extreme temperature. Dried pasta can be stored indefinitely
and still be safe to eat but the USDA recommends storing dried pasta for no more than two
years to obtain the best quality. Some manufacturers will stamp their packages with a “best if
used by” date, which indicates that the flavor, color and nutritional value may be affected if
used beyond that date.

2. Cooked Pasta

• Add a small amount of olive oil or butter to help prevent the pasta from clumping together
while it is stored. Use only enough oil or butter to lightly coat the pasta.

3. Cooked Pasta

To refrigerate, place the pasta in an airtight plastic bag or an airtight container and place in the
refrigerator. To freeze, place in an airtight plastic freezer bag and press out as much excess air
as possible and place in the freezer.

2. Cooked Pasta

If storing sauced pasta, eat within 1 to 2 days to prevent it from absorbing too much sauce.
 3. Cooked Pasta

When refrigerating or freezing cooked pasta, be sure it is stored in a well- sealed container so
that it does not absorb any odor.

2. Cooked Pasta

If you have an entire lasagna or pasta dish to refrigerate or freeze, it can be left in the baking
dish and tightly covered before storing.

3. Cooked Pasta

The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or they can be placed in
a freezer and kept for approximately 3 months. If frozen, the pasta dish should be thawed in
the refrigerator and not on the kitchen counter.

4. Fresh Pasta

Fresh pasta should ideally be used on the same day as manufactured. This is not always
possible, but if it is used within the next two days it will give adequate results. After this it
tends to crack through excess drying. It must be stored, keep it well-covered in the fridge, to
minimize the risk of this happening. Frozen filled pastas will keep for up to three months if held
at -180C or lower.

4. Fresh Pasta

Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used within
that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be
stored in the refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade pasta can also
be allowed to dry thoroughly and then placed in a plastic bag or airtight container. The length
of time it will take to dry will vary depending on the type of pasta and its size, shape and
thickness. If dried completely, the

4. Fresh pasta
pasta can then be stored in a cool dry place for a couple of months. If you are going to use the
pasta on the same day as it is made, you can allow it to dry on a clean towel for a couple of
hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as ravioli, should be
cooked within half an hour, otherwise it will begin to discolor and become damp.
3. Fresh Pasta

If it is not going to be cooked immediately it should be placed on a lightly floured towel that is
placed on a baking sheet, sprinkled lightly with flour, and then placed in the freezer. Once they
are frozen they can be stored in a freezer proof bag or wrap and then place it in the freezer for 8
or 9 months.

4. Frozen pasta

• Frozen pasta does not have to be thawed before it is cooked. Just place the frozen pasta into
boiling water and reheat it. It will need to cook a little longer than unfrozen pasta.

Tips & Warnings

•Store pasta sauce separate from the noodles, otherwise the noodles will become mushy.

•You can freeze cooked pasta but it may be too soft once thawed. Use frozen pasta in baked
dishes so the softer texture is not noticeable.