If you’re drying out long noodles, portion them out into single servings and form them into nests or baskets to dry. That way, they take up less room. [3] X Research source
Split your pasta into portions and put them in separate containers so you can grab out a single serving at a time. Label the bag or container with the date you made the pasta so you don’t forget to use it before it goes bad.
Since you labeled your pasta, it will be easier to track how long you’ve been keeping it in your fridge.
Form long noodles into baskets or nests to portion them out and save space on your tray.
Try to squeeze all of the air out from a bag before you seal it to save space and prevent freezer burn. [10] X Trustworthy Source EatRight. org Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness Go to source
Frozen pasta takes a few extra minutes to cook than fresh pasta. [12] X Research source
If you don’t have a pasta rack, you can drape noodles over a clean clothes hanger or from the top rack inside your oven. [15] X Research source
If you don’t have the space to hang your noodles to dry, wrap them into a basket or nest shape and place them on a wire cooling rack to dry out. That way, you have perfect, even portions too.
If you want to dehydrate pasta in your oven, turn it 100–110 °F (38–43 °C). Put your pasta on a baking tray and put it on the center rack in your oven. Give spaghetti about 4 hours, macaroni 8 hours, and any other type of pasta 12 hours to fully dehydrate.
Dried pasta will take about 4–7 minutes to cook through.
Write the date on the outside of the cling wrap so you can keep track of when you made the dough and when you should use it.
Your dough may turn a grayish color when you keep it in the fridge, but it won’t affect the flavor or texture. [22] X Research source
When you want to use the dough, transfer it into your fridge the night before to let it thaw.
