Drying Out Pasta (Eat within 1-2 Months)
At your pasta class we will pack your pasta lightly with lots of semolina flour and store in a deli container.
When you get home grab a cookie sheet and cooling rack (if you do not have a cooling rack it’s okay it might take a extra day to dry out)
Take out the pasta in clusters (if they fall apart just group them together as best you can) keep in mind the shape you put it on the tray will dry and harden in that shape.
Leave it out on the counter in a cool dry place for 2-3 days
To check them, pick up a cluster to see if the bottom and middle is still wet or dry. It is dry if it is hard all the way through (if you are unsure leave it another day, if you put it in bags not fully dry it will mold)
Once fully dry put it in an air tight container, be careful they are fragile and can break (Pasta should be good for 1-2 months– don't forget about it it will mold after awhile)
When your ready to cook the pasta bring a pot of salted water to a roaring boil.
Boil noodles for 5-7 minutes in salted water - taste your pasta if its al dente your done!
Toss in sauce and enjoy!
Prepare Pasta (Eat in 1-3 Days)
At your pasta class we will pack your pasta lightly with lots of semolina flour and store in a deli container.
When you get home put it in your fridge —I don't recommend you leave it in your fridge for longer than 3 days. If you plan on eating your pasta in 5 days, drying it out will be better!
When you’re ready to cook the pasta bring a pot of salted water to a roaring boil.
Boil noodles for 2-3 minutes. Your pasta will be soft because its not dry, but the pasta will lighten in color and when you taste it if it is still raw it will be slightly gummy in texture. When it is properly cooked it will be soft.
Toss in sauce and enjoy!