Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

General Discussion

Pasta

Freezing Pasta

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General Discussion 11

Freezing Pasta

Ozbyte | Oct 9, 2006 12:05 AM

I'm making a big batch of sphagetti bolognaise tonight and would like to know: How well will it freeze? I know the sauce will freeze well, but what if I combine the sauce and sphagetti and then freeze it? Or put the sphagetti on top, so it doesn't get soggy? Will the pasta break up as a result of moisture in the cooked pasta crystallising? I know rice freezes up OK, but sure sure about this one. Thanks for any advice!

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