When I've attempted to dry fresh pasta, it breaks into little pieces, so I've simply used the pasta immediately or stored in an airtight container without drying. Is there a reason why I shouldn't do this? Thanks!
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Lisanne is a trusted home cook.
You don't need to dry it. Sounds like you're doing the right thing. Fresh pasta is a treat.
Absolutely not. Yet feel free to allow it dry, semolina pasta is the classic choice, but it does not matter too much.
Fresh pasta is a wonderful thing! No need to dry it first... Just remember to use it up relatively quickly because it will go bad at some point.
pierino is a trusted source on General Cooking and Tough Love.
It really depends on how you are cutting it for the use you have in mind. Spaghetti or linguine style pastas do benefit from being dried for an hour or so. But you can't shape ravioli or other filled pasta if they've been dried. If you are drying you will need to clear a whole lot of table space. A lack of humidity will cause spaghetti strands to break into bits. Lasagne leaves are fine either way, it just changes the cooking time a bit.
Dont dry it, freeze it!
June is a trusted source on General Cooking.
I've never heard of drying being recommended for fresh pasta. I've always dusted it with cornmeal and frozen it if I wasn't using it right away.
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