Serious Eats: Talk

properly drying and storing pasta

I finally took my KitchenAid Pasta Extruder for a test drive this weekend. Best. Rigatoni. Ever. (Seriously, I never got the hoopla over pasta before I ate it fresh--damn, baby. I am converted.) We ate about half the batch and then as per the manual, left it to dry on a towel on a flat surface overnight. I was in a rush the next morning, so I didn't have time to put it in my pantry or freezer. When I came home all of the rigatoni had broken into pieces on its own! Why did this happen? How can I prevent it from happening again? What's the best way to dry and store it? What are the best containers to use? Thanks :)

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