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â or you can take a different tack that will allow you to omit oil. Cook them to al dente, drain well, then spread them out on baking sheets to freeze in a single layer. Once theyâre hard, transfer the frozen pasta to resealable bags for freezer storage. I recently saw some slightly different advice online.
You can usually tell the freshness of dried pasta by trying to break it. If it's still hard/crunchy when you snap or smash it, you can usually still eat it. The best way to store pasta is in an air-tight container in a cool, dry place. If stored correctly, I would imagine dry pasta could easily make it a year. Don't refrigerate or expose to extreme moisture. If the pasta seems flimsy or bendy in any way, it's probably rather stale.