food adÂ·diÂ·tives. Natural and chemical agents added to prepared foods to enhance some aspect of the food (e.g., shelf life, appearance, nutrition levels). food additives. Substances, numbered in thousands, added to food for purposes of preservation, appearance, flavour, texture or nutritional value. Without additives, much food would soon be spoiled and wasted. Common additives include vitamins, minerals and trace elements in bread, cereals, milk, margarine, table salt, fruit drinks and baby foods. Flavouring and colourings include sugar, salt, mustard, pepper, monosodium glutamate and tartrazine.
I make my own pasta dough frequently. Since my standard recipe makes around 40oz (1 kg) of dough, I always have leftover, so I've had plenty of experience with saving it. Even with eggs, pasta dough will be fine in the fridge for a week; the texture will be unaffected (if anything, it will be better). If you want to keep it longer than a week, it can be frozen for several weeks wrapped tightly in plastic wrap, and more-or-less indefinitely if you vacuum-seal it.
If dried pasta is stored in a cool, dry place either in its original packaging or in an airtight container, it should be good for a few years. The expiration date on a box of pasta is usually about one to two years, and although expiration dates tend to be conservative, itâs best to follow them. Dry pasta is unlikely to grow mold or bacteria the way fresh pasta would, but it does lose its flavor as it ages.