Avoid chilled fresh pasta from sticking

To prevent sticking chilled fresh pasta rolled I added semola or dehydrated it with forced air without success. After a few days the pasta sticks, in some cases, so unpleasant. I want to keep the pasta in MAP but I do not know how to avoid this effect without undermining their appearance. Maybe the problem is humidity? Who can help?

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Manfred_18311

Simply

add two spoons of olive oil to the warm pasta and stir the whole. Should work

for at least overnight, 24hr refrigerator storage, Pasta (corn starch) tend to

glue in the process of drying/dehydrating.

Give the

pasta in hand warm water before further use possibly could help to dissolve the

starch, this I never have tried, as fresh pasta doesn’t make it any longer than 24hr in my kitchen.

The more

humidity pasta is exposed to after cooking; the more likely it will return

in a state of dough and thus is unusable.

If that

is an issue for you, change your organizational steps and cook what you need

for 24hr.

Tim_Sutherland_52834

Freeze the fresh pasta in potion sizes. Cooking does not take much longer as the pasta is so thin.

Jose_Angel_Garc_a_15903

My goal is preserve fresh pasta for a long time, 1 week around. I think the excess moisture causes stuck with the passage of time and I can not help it. By the way, I make the dough with flour "00" or meal

Johan_Edstrom_5586

I think you can pretty much forget a week, 1-2 days maybe, dry or freeze it before cooking.

Jose_Angel_Garc_a_15903

If the dough isn`t rolled haven´t problem, its arise when you've armed the noodle. I tried adding tapioca starch but the look is not appetizing happening of a gap not so attractive.

I bought other fresh pastas (Rana) that chilled look good and do not stick.