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.
Dried pasta made with semolina is preferred. How to store: Store dried pasta in a cool, dry place indefinitely. Store fresh pasta in an airtight container in the refrigerator up to 4 days or in the freezer for 1 month. How to prepare: Several manufacturers make flavored pastas, many of which have vibrant colors.asta describes a wide variety of noodles made from this type of dough. Some doughs have egg added, although doughs made with only four and eggs are generally referred to as noodles. Anelli / Aniline: small rings, anellini being the smallest version.