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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.
This lets the pasta dry in straight long strips rather than curling during the drying process. Step 5. Spin long pasta noodles, such as fettuccine and angel hair pasta, into round nests, as an alternative to hanging them over the back of a chair. The nests can be easier to store than the long noodles. Turn the nests over several times while they are drying to prevent mold. Step 6. Dry all of the pasta for an additional 15 minutes, after cutting, for soft pasta, and for at least 1 hour for hard, dried pasta. Step 7. Place the pasta in airtight containers or zipper-lock plastic bags. The soft pasta should be stored in the refrigerator and eaten within several days.