How to Make Homemade Pasta

Make up two batches of hand-rolled homemade noodles―one to eat now, and one to carry you through the week.

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Freeze Your Extra Batch
Bill Bettencourt

Freeze Your Extra Batch

Lightly flour the pasta, and lay it out on trays that fit into your freezer. Freeze just until set, then pack it in small air-tight plastic bags or containers. This makes it easy to portion pasta―if you're cooking for two, put only two servings' worth in each bag.

Don't defrost before you cook the pasta; simply drop the frozen pieces into boiling water. When you cook frozen pasta, always use an additional quart of water so the temperature does not drop when the pasta is added. If the water takes too long to return to a boil, the pasta will stick together in the pot.

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