Is your fresh pasta sticking or clumping? Discover a chef’s simple tip to preserve them perfectly.
Mamma Mia! The French are addicted to Italian “bread”. According to a Statista study, 80% of them eat pasta regularly and 70% eat it at least once a week. According to another survey, this time carried out by OpinionWay for the Lustucru brand, tagliatelle (22%) is their favorite pastafollowed by spaghetti (19%) and shells (17%).
While the package at the back of the cupboard always helps, pasta is never better than when it’s fresh. The lazy ones don’t even need to try to make a homemade preparation. The local delicatessen certainly offers fresh pasta to die for.
My tagliatelle sticks and changes color!
Pesto, cream, tomato, butter… The problem is not so much choosing what sauce to eat your fresh pasta with. Diego Accettulli, mastro pastaio (fresh pasta expert, in French) followed by more than 100,000 subscribers on Instagram, often receives complaints from people who don’t know how store them properly.
Once cooked, the reflex is to put the pasta in a Tupperware and “forget” it in the refrigerator. Great mistake! This is the best way to dry them out, make them stick and ruin all their texture. “If your pasta is too wet, it’s normal for it to stick or dull”reminds the “master”.
How to properly store fresh pasta?
First, choose a storage dish and line the bottom with a sheet of parchment paper. Next, take a stainless steel bowl. Sprinkle a little rice semolina in the bowl (yes, rice flour!).
Especially no white flour. It retains moisture and will stay wet on your pasta. The rice semolina absorbs the excess without transmitting it to the dough. If you don’t have rice semolina, use rice flour or, as a last resort, durum wheat semolina.
Then, pour your pasta into this stainless steel bowl and mix gently to coat them well with rice semolina. Finally, put them back in the Tupperware, taking care to have the parchment paper at the bottom. Of course, close the box tightly to prevent the air from drying them out before placing them in the refrigerator.
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Cooking editor
A great lover of cheeses and spicy dishes, I put my pen to work on my (many) culinary favorites. Gourmet recipes, product discoveries, cooking tips, etc.
