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What is the best way to store pastas and spaghetti? I am trying to figure out a good way and came across a few but want to see what people are doing.
Crisis Preparedness Handbook, by Jack A. SpigarelliPasta is very inexpensive in large ten or twenty-pound boxes that store three to five-plus years if kept sealed in a dry place at 70-degrees F of less. It can be fumigated like grain and will keep even longer in better containers. Pasta sluffs off layers and becomes stale with age.
It's great if you can get fresh eggssomething wrong with making it on the fly as needed? eggs, salt and flour, mix, kneed, roll out. fresh pasta is the best pasta ;-)
flour stores nicely