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Anyone ever freeze fresh pasta?
January 4, 2010
8:08 am
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CindyP
Hart, MI
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We're on another new eating restriction here…….cholesterol.  We'd rather get to the dr's #'s without having to use prescribed medicine, he's on enough pills!  I've been doing research on egg-less pasta.  I'm going to try a recipe I found using semolina flour, water, and olive oil (actually parts of Italy DON'T use eggs in their pasta!).

I'm wondering if frozen pasta would have a better flavor than dried…….in my mind I think it would!  And we need all the flavor we can, if we can't use all those eggs!

But I would love any first hand knowledge before I start this newest escapade!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
10:27 am
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Pete
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Yes, you can freeze the pasta.  The only thing to be gained, that I know of, is slightly less cooking time.  Otherwise, it is much easier to store in the dried state.  And would have longer shelf life, maybe.

Most pasta is made without eggs isn't it?  Isn't the presence of eggs what defines something as a noodle rather than pasta??  I dunno…

Anulos qui animum ostendunt omnes gestemus!

January 4, 2010
10:34 am
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CindyP
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I had thought the same thing.  Almost every recipe I read for pasta had egg in it, some not as much as my recipe for egg noodles, but still egg.  I actually had to google “eggless pasta” to get something without!!!!

John actually LOVED the whole wheat bread I made last night, so onto healthier eating!  I can't wait to try other grains!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
10:35 am
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BuckeyeGirl
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I've frozen those little vacuum packages from the grocery, not home made.  I'm Polish, we make noodles and dumplings, not pasta, wait!  Noodles are pasta, and pirogi are close to ravioli! almost! Laugh  Pirogis are such a mess to make that we always made a lot at a time, then boil and set on trays so they can go in a bag loosly, pull as many as needed.  They freeze very well so why not pasta?   Sorry if that's not much help but I'd try freezing some and see!  We boiled the pirogi first, but I don't see why you'd need to. 

Located in N.E. Ohio

January 4, 2010
10:42 am
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Pete
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Gonna have you grinding your own grains before long, Cindy!

Anulos qui animum ostendunt omnes gestemus!

January 4, 2010
10:53 am
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CindyP
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Laugh  Yes, I'm seeing it!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
12:13 pm
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Pete
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May I suggest finding a local grain source?  I bought grain at the bulk store for quite a few years, and bought 200# of wheat last summer for about the same price as only a few pounds the old way…

Anulos qui animum ostendunt omnes gestemus!

January 4, 2010
1:22 pm
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rileysmom
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CindyP said:

We're on another new eating restriction here…….cholesterol.  We'd rather get to the dr's #'s without having to use prescribed medicine, he's on enough pills!  I've been doing research on egg-less pasta.  I'm going to try a recipe I found using semolina flour, water, and olive oil (actually parts of Italy DON'T use eggs in their pasta!).

I'm wondering if frozen pasta would have a better flavor than dried…….in my mind I think it would!  And we need all the flavor we can, if we can't use all those eggs!

But I would love any first hand knowledge before I start this newest escapade!


I'm sorry to hear about the restriction but that's just what I heard last week from my doctor!  I don't want to take drugs either.  I have always made home madde pasta with eggs.  Will you share your eggless one? 

Thank you.  rileysmom

January 4, 2010
1:29 pm
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CindyP
Hart, MI
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I'm on my way now to the store to find the semolina flour, making it tonight and will have fresh for dinner.  So, I'll let you know how that goes (taste) before sharing the recipe! Laugh  We decided we should figure out if we'll even eat before I start on the drying or freezing……..yea, I guess he does have some good ideas once in a while Bug Eyed Laugh

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
1:55 pm
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Pete
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Good luck with getting semolina flour at the grocery store, Cindy!  It's very hard to find around here.  Sure hope your grocery store has it for you.

While you are there, would you look at the boxes/packages of regular pasta (like spaghetti, ziti, et al) and see if any of them list eggs as an ingredient?  Just curious.  We won't be getting out for some days (snow) or I would go look for myself!

Anulos qui animum ostendunt omnes gestemus!

January 4, 2010
2:51 pm
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CindyP
Hart, MI
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My little ol' grocery store here in small town USA had semolina flour, and flaxseed, and 7 grain, and many others I can't remember now!  The price is probably higher than most……but I wanted to try it!

And Pete I checked out the other pastas……..

ingredients:  semolina, durum flour, niacin, ferrous sulfate (iron), thiamine monoitrate, riboflavin, folic acid.  Processed in a facility that uses egg. (because they also make the egg noodles)

EGGLESS!!!!  Why was it so hard to find a recipe online?  Ok, we take a multiple vitamin that includes all that other stuff (at least most I think), so this semolina flour and water should be exactly the same in taste!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
4:01 pm
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Pete
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I knew that none of the recipes that came with my pasta maker has eggs in it, until you get into “noodles” in the back of the book.  And none of the pastas we have here at the house has eggs in them.  But still, I was not sure where I was getting the info to draw the conclusion about pastas not having eggs…

Anulos qui animum ostendunt omnes gestemus!

January 4, 2010
4:12 pm
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CindyP
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and the pasta machine i'm borrowing from my mom, all the recipes have eggs in them, then they go on to explain how to put it through the spaghetti cutter to have spaghetti.

i don't have any other pasta in the house, I usually buy it at Sam's club in larger portions, but I think I will just be making it from now on.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
4:22 pm
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Pete
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Hmmm.  How odd!  That is why we come here to ask questions isn't it?      Yes

Anulos qui animum ostendunt omnes gestemus!

January 4, 2010
5:07 pm
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BuckeyeGirl
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Just FYI, something I use is “Barilla Pasta Plus”.  I don't have much desire to make pasta, so this is what I use.  I don't have a pasta maker, don't have room to store it just now if I did, and really, my hands are full… so this is what I use most of the time.  I occasionally get whole grain pasta, but my dad prefers this…  no cholesteral, low sodium, a little fat etc.. higher than normal pasta in protein and lower in carbs.  It has legume flour in it, which I was suspicious of, but it's not noticable at all and that's what boosts the protein in it.

Fresh is much better though, still I thought I'd share for those times you just don't have any made or have time to make it.

Located in N.E. Ohio

January 4, 2010
5:59 pm
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Flatlander
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A quilting buddy of mine is always making AND FREEZING fresh pasta.

Once she made dish for our monthly potluck..and was that ever good.

January 4, 2010
6:06 pm
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CindyP
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Laugh If I wanted pasta and didn't have time to make it, I'd grab a jar of something else out of the pantry!  heehee……..

Just the difference in semolina flour and the mueller's brand of spaghetti i took a pic of in the store, carbs are 1/2, 0 fat vs 1g, 1/2 calories, 0 sugars vs 2g, proteins are 4 vs 7g tho.  oh and the semolina flour has the nicacin, iron, thiamine, riboflavin, and folic acid that was listed separately on the ingredients of the spaghetti box.

We're on the road to having no prepackaged or processed foods in the house, still lots to go, but the more I can do as I learn, the more I will.  It's my theory, IMO, the packaging and processing has lots to contribute to health issues that many suffer.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
6:08 pm
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CindyP
Hart, MI
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Flatlander said:

A quilting buddy of mine is always making AND FREEZING fresh pasta.

Once she made dish for our monthly potluck..and was that ever good.


do you know how she does it, astrid? 

like deb said earlier up, she boils pierogis first before freezing…….i really wonder if that's how it's done for pasta, sort of like blanching.  or if it's just wrapped up in a nest and stuck in the freezer.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

January 4, 2010
7:53 pm
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Pete
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I've seen the bird's nests frozen.  Just make the pasta, make little mounds (like a single serving) on waxed paper on a cookie sheet, stick them in the freezer long enough to freeze, then store the “nests” in a container in the freezer.  Grab as many nests as you need when the water is boiling.

Am thinking those instructions came with my pasta machine, maybe…

Anulos qui animum ostendunt omnes gestemus!

January 4, 2010
8:27 pm
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CindyP
Hart, MI
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i'm thinking i like your pasta machine better than this one!!!

I'm eating my spaghetti now!  It's very good!  Just the texture difference, just like storebought egg noodles vs homemade.  I like it alot!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

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