We’re not all lucky enough to live next door to Mama Lilly, so over the years, we’ve developed the perfect way to share her artisanal fresh pasta with the world without sacrificing quality: distributing it frozen at the peak of freshness!
Buying pasta for your restaurant fresh-frozen has amazing benefits. Fresh-frozen pasta has a longer shelf life, naturally – up to 12 months. Since you’re not tied to a nearby location or produce house, you get access to a wider variety of unique cuts and flavors. And, once fresh-frozen pasta is thawed properly, it may as well have come right out of a pasta machine!
Proper storage, handling, and cooking is very important to get the most out of your fresh-frozen pasta:
Handling Fresh Pasta
Fresh-frozen pasta MUST thaw for 24 hours under refrigeration before ANY attempt to portion it out!**
This is the “golden rule” of fresh-frozen pasta! If you’re too rough with the pasta while it is still frozen, it will break into pieces and be unusable. This is especially true with long, flat cuts like Pappardelle.
To thaw fresh-frozen pasta, leave it in the refrigerator in its original box for 24 hours.
Once thawed, fresh pasta has a shelf life of 16 to 21 days.
**IMPORTANT – Thawing instructions ONLY apply to fresh-frozen Flat and Extruded pasta (ie Linguine, Ziti, etc.). Do NOT thaw frozen filled pasta such as Ravioli or Tortellini – these should be cooked directly from a frozen state. Click here to view cooking and handling instructions for our whole line.
Cooking Fresh Pasta
Now the fun part – cooking delicious fresh pasta recipes!
Cooking fresh pasta is fast and simple:
Bring 6 quarts of water and 1 tbsp. salt per pound of pasta to a rolling boil.
Remove pasta from bag; fluff pasta to separate and shake off any excess flour.
Drop pasta into water and swirl gently with tongs to separate noodles; return to a boil.
Maintaining a rolling boil, cook pasta for designated time (see Cook Times chart below)
Drain, DO NOT RINSE, toss with sauce (if desired) and serve immediately.
A few of our key pro-tips for cooking fresh pasta:
Make sure the water is at a strong, rolling boil; if it cools to a simmer when you put the pasta in, wait for it to return to a full boil before you start keeping time.
As a reminder – NEVER thaw fresh-frozen filled pasta like ravioli! It should be cooked directly from frozen (one less prep step!)
For maximum flavor, cook your pasta to just shy of al dente and then finish cooking it by sautéing in the sauce it will be served in.
Don’t toss fresh pasta with oil! Fresh pasta has a porous, rustic texture that absorbs flavors perfectly, but oil will coat that porous surface and cause your sauce to slide right off. Unless of course, the oil IS the sauce – in which case, toss to your heart’s content.
Pasta water = liquid gold! Always save a cup or two of your pasta cooking water; it’s perfect for loosening up the sauce you’re cooking and making it extra smooth and velvety while adding salt, starch, and body.
Do you have a secret pasta cooking hack? Let us know, and we may feature you on our social media or our next post! If you’re ready to elevate your menu, try Lilly’s Fresh Pasta today.
Once frozen, pack pasta into freezer-safe containers for storage. For the best texture and flavor, we recommend freezing no more than one month. When cooking from frozen, do not defrost. Follow regular cooking instructions for the type of pasta you have, adding just 30–60 seconds of extra cooking time.
As a reminder – NEVER thaw fresh-frozen filled pasta like ravioli! It should be cooked directly from frozen (one less prep step!) For maximum flavor, cook your pasta to just shy of al dente and then finish cooking it by sautéing in the sauce it will be served in. Don't toss fresh pasta with oil!
While some commercially dried pasta can stay fresh for up to two years, homemade pasta has a more limited shelf life—normally it will last a day in the refrigerator. The shelf life for dry pasta is around two to six months and up to eight months for frozen pasta.
Place it in boiling water and let it simmer for a few more minutes until it reaches the desired al dente texture. You can use a fork to cut into a piece to check if it's done. A tender inside indicates that it's ready to be eaten. For a quicker option, you can also microwave the undercooked pasta.
Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.
Fresh pasta takes considerably less time to cook than dried, usually 1 to 3 minutes, so watch it carefully. To test, remove a noodle with tongs or a long-handled fork and take a bite. Pasta is best when cooked al dente (tender but firm to the bite). As soon as it is done, drain in a colander.
Or, put the frozen pasta directly into boiling water or a simmering pasta sauce. Thawing and reheating time depend on the amount of pasta you're using, but 1 to 2 minutes is usually all you'll need to bring pasta to the desired temperature.
Baking: By allowing it to thaw in the fridge, you can cook it at the regular time and temperature (350 degrees for about 30 minutes). If you do not thaw it in advance, it will take much longer to cook. If you cook it completely frozen, it will take anywhere from 90 minutes - 2 hours to cook all the way through.
Drying your fresh pasta ensures that it keeps its shape. You might be a deft hand with a ravioli cutter, but if you don't dry your fresh pasta properly, your filling may end up at the bottom of the saucepan. Even worse, you might end up with an unpleasant clump of pasta.
Make sure they're sealed in tight, and then you can easily refrigerate fresh pasta for 2 to 3 days. After 3 days in the fridge, your raw pasta is going to start looking a little funky. It'll start to oxidize and could look a little green or grey in color. Not very appetizing, to say the last.
The best place to store fresh pasta is in an airtight container in the freezer. If you put it in the refrigerator, the humidity may alter its flavour and texture, and encourage the growth of bacteria… no thanks!
You can safely refreeze frozen food that has thawed—raw or cooked, although there may be a loss of quality due to the moisture lost through thawing. To safely refreeze, the thawed product must have been kept cold at 40 degrees or below for no more than 3-4 days.
Scientifically speaking, there's only one valid reason to salt your pasta water: it seasons each noodle evenly from the inside out. In culinary school, chefs-in-training are taught to season their dish a little bit at a time from the first step on; this enhances each ingredient and builds gradual, more complex flavors.
Should you cover the pasta when cooking it? It's okay to put a lid on the pot while you are waiting for the water to boil. However, after it starts to boil and you add the pasta to the water, you should remove the lid to prevent the water from bubbling over.
When you cook pasta, 2 ounces (56 g) of dry pasta per person is a good rule of thumb to follow. What does 2 ounces (56 g) of dry pasta look like? It depends on the shape. Use the helpful charts below to create perfect portions of pasta every time.
Simply put the freshly cooked pasta and sauce into a freezer bag for safe storage for up to one month.To reheat, simply place the bag in warm water for quick thawing before placing it on a hob. From there, it will only be a matter of minutes before you're indulging in a hearty ragu or a velvety carbonara.
Yes.It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.
Yes, you can cook frozen noodles without thawing them first. In fact, cooking them directly from frozen can help prevent them from becoming too soft or mushy.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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