February 5, 2012 - 9:01pm
how to store home made pasta
I would like to make pasta, noodles, spinach fettuccine, etc. If I am at it I would like to make a large quantity. My question: How do I store it? I would hang it and dry it, then bag it. I fresh pasta in the stores in a refrigerator case.. but if you dry it why does it need refrigeration? I would also like to sell it at farmers markets, but if it needs refrigeration I can't. I have been looking at recipes for a combo of AP Flour and Semolina. However, I have durum semolina I use in bread and would substitute that for the courser flour, and maybe some whole wheat pasta as well.
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with raw eggs in the pasta and maybe a regulation. Check into it and...
Anything in the supermarket refrigerator case advertises as "fresher" because it implies it can spoil and take less time to cook. Also more customers hang around the refrigerator shelves and make quick decisions there than in the dry-good shelves. Think about yourself in the store and where the promotion foods are being pushed. Think and apply...
Do the same in the farmer's market storing the pasta in a cool box. When customers start comparing and your pasta comes out of a cool box, or is displayed in one, they will think yours is fresher and the non-cool box pasta sold elsewhere is just not as fresh although I'm sure it doesn't make any difference. "Presentation!" Prepare yourself for the Question of, "Does it have to stay refrigerated?" "Up to you!" Make storage a no-brainer.
Tips: Make sure the cool box is immaculately clean and drape it inside with a large attractive cloth and fill with bags of pasta. Place the cooler at knee level or on a chair (as opposed to a regular table) so it is easy to gaze into and can easily be viewed from 3 yards away. The lid of the cooler is a great place to hang a sign with large arrow pointing into the cooler "Very Fresh Pasta!"
Have fun at the market!
Is it just me, or do you amaze everyone? What great advice!!!
Thank you for the suggestions, that would be good. But, Unfortunately if it needs refrigeration I can not sell it. I am a home, cottage business and only those who cook in a commercial kitchen can sell temperature control items (at least in Florida where I live).
who knows about the "if" of refrigeration?
You could always use pasteurized eggs for your pasta. If you are drying it, it should not require refrigeration and the pasteurization should mollify the food police.
The fresh pasta sold in my local stores is not totally dry. I think the refrigeration is done to ward off bacteria, as refrigeration has no effect on samonella.
A discussion on the topic: http://www.finecooking.com/item/11717/dried-egg-pasta-hidden-danger-or-perfectly-safe