How to Drying Pasta
Learn the art of drying homemade pasta with this simple, traditional method. Perfect for storing your fresh noodles long-term while preserving flavor, texture, and that handcrafted touch.
Equipment
- Rolling Pin or Pasta Machine
- Floured Surface
- Pasta Drying Rack or Kitchen Towels
- Airtight Containers or Jars
Ingredients
Pasta Dough
- 2 cups all-purpose flour or use 1½ cups flour + ½ cup semolina
- 3 large eggs
- 1 pinch salt
- olive oil a few drops, optional
Instructions
- Make the dough: On a clean surface, mound the flour and create a well in the center. Crack in the eggs, add salt, and gently mix with a fork. Knead for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes.
- Roll the dough: Divide into smaller pieces and roll using a pasta maker or rolling pin until thin. Dust with flour to prevent sticking.
- Cut into shapes: Slice into desired pasta types—fettuccine, tagliatelle, pappardelle, or sheets.
- Arrange for drying: Lay pasta on floured surface, drying rack, or clean towel. Avoid overlapping.
- Air dry: Let pasta dry 12–24 hours depending on humidity. Flip occasionally for even drying.
- Test for dryness: Pasta should snap cleanly when fully dry—not bend or feel tacky.
- Store: Transfer to airtight containers or jars. Store in a cool, dry place for up to 2 months.
Notes
For a firmer noodle, use semolina flour in your dough. Avoid drying pasta near open windows or damp areas, as moisture delays drying and risks spoilage. Rotate pasta strands as they dry to ensure even texture.
Nutrition
Calories: 180kcalCarbohydrates: 30gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 93mgSodium: 30mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 150IUCalcium: 20mgIron: 2.1mg
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