Freezing HM pasta

2009ismyyear

Some advice please?

I want to make some pasta and make it into ravioli (veg and meat)....

...so my questions....

a) does it freeze OK?

b) should I freeze it uncooked or cooked?

c) what's the best way to cook/reheat it when defrosted?

Many thanks

2009ismyyear

Can anyone help?

onetomany

do you have a machine to make the pasta? think you can freeze fresh pasta well pretty sure you can the ones from shop, hopefully someone who knows what they ae talking about will come along soon i always fancy trieing to make pasta, let us now how u get on once you have made it hun

2009ismyyear

Yes I have a pasta machine and have made it before but always make too much and just need some freezing advice?

Gangstabird

Yes you can but it needs cooking after defrosting.

2009ismyyear

Gangstabird wrote: »

Yes you can but it needs cooking after defrosting.

Thanks gangstabird. So to clarify - freeze uncooked and cook when you want to eat.....OR freeze cooked and then recook/reheat when defrosted.

Many thanks

Gangstabird

Yes, I buy fresh pasta and make lasagne with it, cook it then freeze and reheat but letting it defrost.

But I would also freeze it and have done without actually cooking the pasta.

The thing is to cook the meat. Pasta takes 20 minutes in the oven. It will not ruin the meat.

tiddly_widdly

I froze some spaghetti Id made. It was fine. I cooked it from frozen in slightly salted water (as dictated by Jamie) and it worked brilliantly. I think if I was freezing something like lasagne sheets though I would separate them first with greasproof paper just in case.

FrenchMaid_2

Hi there,
I freeze pasta all the time as I never buy shop bought pasta anymore.

With ravioli you have to be careful with the fillings, e.g. when I make spinach and ricotta raviolis I use frozen spinach, so obviously cannot refreeze them, plus when I made it with fresh spinach once I found the ricotta didn't freeze well at all.. or rather it didn't defrost well.

I cook my pasta from frozen, however, I let mine dry first a bit, I have fashioned a rack to hang them or when it's ravioli I spread them on a baking tray and let them dry there (make sure you put plenty of flour underneath so they don't stick). For normal pasta I make little nest on a baking sheet, then put the baking sheet in the freezer (usually about 12 nests on them, 1 nest is half a portion), then when slightly frozen I transfer them into bags, that way you do not end up with a huge junk of pasta. I do it similarly to the ravioli, freeze them on the baking tray, then transfer. This means I can just take out a handful for DD's lunch etc.

I also found that cooked pasta that has been put into a tomato sauce freezes very well and I do that now for dh to take to work...

I love home made pasta, I need to get a new pasta machine, mine is disintigrating after 5 years of regular use...