Did you know that when stored properly, some types of pasta can stay fresh for up to one year? Whether it’s dry, filled, or leftover, learn how to store pasta to keep it fresher for longer.
How to Store Pasta
Store dry, uncooked pasta in a cool, dry place like your pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Follow the first-in, first-out rule: use up packages you’ve had longest before opening new ones.
Depending on what’s inside, filled pastas like ravioli or tortellini typically have a shorter life span than dry pasta and need to be housed in the refrigerator. These may last a few days or even a few weeks. Always check the expiration date on the packages to be sure.
One of the most popular questions we’re asked is how to reheat leftover pasta. Here are a few simple steps that help in every situation.
Store leftover cooked pasta in the refrigerator for up to three days.
Be sure to keep cooked pasta and sauce in separate containers. You can reheat pasta on the stove or in the microwave.
- On the stove top: Put the leftover pasta in a colander and then place it directly into boiling water for one minute.
- In the microwave: Splash some water on top of the leftover pasta and place it in a microwave-safe container. Top it with a lid that allows air to vent while cooking. If you don’t have the proper lid, dampening a paper towel and using it to cover the top will also work. Heat the pasta for about 30-60 seconds at a time, stirring each time until the pasta has warmed through.
Have leftover pasta and don’t know what to do with it? Try our ideas for using leftover pasta.
Eat the pasta cold!
Some dishes taste as delicious served cold as they do when warm.
When reheating a mixed dish like lasagna or baked ziti, heat the pasta in an oven-safe dish at 350 degrees for about 15 minutes or until the cheese begins to bubble.
Freezing pasta is a great time-saving trick for busy days. The best pasta shapes for freezing are those used in baked recipes, such as lasagna, jumbo shells, ziti, and manicotti. You’ll have better results if you freeze the dish before baking. To bake, thaw the dish to room temperature and bake as the recipe directs.