Why is fresh pasta always more expensive
Guide - How long do homemade egg noodles last?
How long do homemade egg noodles last?
Every now and then I make my own pasta with eggs. How long do they keep? Is there a risk of salmonella because of the eggs? And how do you dry pasta properly? I would also like to give away the homemade noodles. Can I do that without hesitation?
Compliments for taking the time to make your own pasta. When, above all, many do not have the time to cook “fresh” food themselves. A bit of knowledge to get you started: The Swiss eat around nine kilograms of pasta per person per year. And we have the best pasta producers in Switzerland. The pasta may be a bit more expensive, but due to the transport it is more environmentally friendly than imported pasta and is also made with Swiss ingredients.
A distinction is made between “Tipo Napoli” (pasta made from durum wheat semolina and water) and - popular with the Swiss: “Pasta with eggs”. Also worth mentioning is pasta made from “original spelled” - a specialty of the “Kernser” pasta company Röthlin.
Please note the following: Air-dried pasta can be kept for two to three months if stored in a cool, dark and dry place - please never store it in the refrigerator - but it does not get any better through storage. You can air-dry yourself like this: Let the pasta dry in a dark, dry room for at least 48 hours (it must be hard and sound “glassy”).
Noodles are dried by hanging them over a wooden or plastic stick or by placing airy piles on a grid. I would not recommend drying in a dehydrator. This is very tricky because the pasta dries too quickly on the outside and can still be damp on the inside. You can also freeze pasta immediately and cook it frozen later without thawing it first. You should always cook pasta à la minute. The guest waits for the pasta and not the other way around.
Rather not give away
There is no risk of salmonella as pasta is cooked. Mold only occurs when the pasta is stored moist. Or semi-dry and moist mix. No matter how proud you are of your homemade pasta, I wouldn't give it away. Because the recipient doesn't cook the way you do, the flop is programmed. You should definitely not give away frozen pasta, because it thaws again very quickly, loses quality and sticks to one another.
So buying a transport freezer bag is hardly worth it. And one more thing: If the pasta present is not properly packaged, i.e. not vacuum-sealed, there is also the risk that a “little cheese” could sneak in somewhere.
So I advise you: Enjoy your pasta at home with your friends. So play it safe. And another tip: In Grosswangen, Lucerne, you should definitely visit Vilma Fischer-Di Tommaso once. She produces pasta professionally. Perhaps Vilma will chat for you from the sewing or pasta box?
Note: [email protected]
* Herbert Huber is a restaurateur and qualified hotelier as well as the author of the book “Stories and Cooking. Dance with the Gastronomy », published by Werd-Verlag.
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