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!
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.
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