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How would one go about doing this? Is it safe to freeze?

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Pasta freezes well if you do it right. In fact, I know of a very famous Italian restaurant in NY that freezes their pasta which they make fresh everyday. They cycle through new pasta every three days and they serve A LOT of pasta. The chef dared me to tell the difference. And he's right. 99.9% of people can't tell.

To freeze, bundle into small amounts (e.g. wrap around your hand), enough for single servings. Put on a tray, with a little semolina flour or cornmeal dusted underneath (to prevent sticking). Keep each bunch separate, they shouldn't touch. Put into freezer. Once frozen (few hours), transfer to a ziplock freezer bag. It will keep for several months, but I'd eat it within one month.

To use, dump straight into boiling water. Make sure you have a big pot of water at a full boil (because the frozen pasta will drop the temperature more than unfrozen). Stir immediately.

This works very well.

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Yes, it is safe to freeze. You want to freeze in a quantity you can eat or in a way you can get it to a quantity you can eat in a single portion. I often dry mine then freeze.

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    And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer. – Doug Johnson-Cookloose Jan 10 '11 at 3:08
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    @Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it. – justkt Jan 10 '11 at 3:38
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Freeze away! After making the noodles but before cooking let the noodle air dry on a drying rack for maybe 30 minutes, then put in zipper freezer bags in whatever serving size you want. When it is time to eat - pull from freezer, have boiling salted water ready to go and plop it into the pan for 3-5 minutes. It will cook a lot faster. No need to defrost. You can also make raviolis and then freeze them. Works great for me, egg or egg-free.

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