REFRIGERATE IT: All fresh and cooked pasta should be refrigerated; keep dry pasta in the pantry.
AT FRESHEST: Dried, pantry, 2 years; fresh, in refrigerator, 2 days; cooked, in refrigerator, 3 to 5 days; fresh, in freezer, 2 months
OPTIMAL STORAGE: Store dry pasta in original packaging or an airtight container; wrap fresh pasta in airtight wrapping.
FREEZING: Wrap fresh pasta tightly in airtight wrapping or seal into a zip-top bag. Freezing cooked pasta may alter its texture, so it’s best used in a casserole or baked dish when thawed.
USE IT UP/REVIVAL: Bake up a pasta dish in a foil-lined pan, then allow to cool and place, covered with parchment paper, in freezer until frozen. Remove the pasta dish from the pan, wrap in more foil, and then seal into a zip-top freezer bag. Keep for up to 2 months; thaw in the refrigerator overnight and pop back into the pan and place in the oven to warm through.
Make pasta salad.
Dried pasta is great for all sorts of children’s crafts.