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Old 01-03-2012, 08:25 AM
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Default Storing Pasta



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I've read many conflicting accounts on how to store pasta.

Some say use o2 absorbers,...some say no use a dessicant.

Some say salt it down,...some say just vacuum seal.

Anybody have experience with this?

I was going to do just mylar and o2 packets?
Old 01-03-2012, 08:26 AM
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That's what I do. Just seal and use O2 - it will be fine.
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Old 01-03-2012, 09:02 AM
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I just store in 5 gallon food grade buckets in mylar bags with o2's (2000 cc's)

No leaks, no problems
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Old 01-03-2012, 09:26 AM
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I've had the same question myself and am grateful for this advice. Tell me, though, how long will pasta "keep" if stored in such a way?
Old 01-03-2012, 09:48 AM
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I just throw my boxes of pasta in a large plastic container from Walmart-I think it'll last forever plus 15 minutes.
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Old 01-03-2012, 10:13 AM
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Originally Posted by bearspater View Post
I've had the same question myself and am grateful for this advice. Tell me, though, how long will pasta "keep" if stored in such a way?
Storing pasta in food grade buckets with quality mylars with 02's sealed properly can be measured in decades.

BTW, I store 7-8 different types of pasta. Variety is a huge plus in your over-all plan.
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Old 01-03-2012, 10:19 AM
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i store mine in raw ingredients. its cheaper that way.
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Old 01-03-2012, 10:22 AM
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I use plastic beverage containers and O2 absorbers! I know using Mason jars would be better but I cant afford the extra weight when I re-locate! I'll let you know in a few years how the plastic works!
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Old 01-03-2012, 10:23 AM
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I store some for my family, but because I looked at the thread I started to wonder.

Has anyone here ever made egg noodles with powdered eggs? If not, I may have to try that.
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Old 01-03-2012, 10:25 AM
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Originally Posted by W.Lynn View Post
I store some for my family, but because I looked at the thread I started to wonder.

Has anyone here ever made egg noodles with powdered eggs? If not, I may have to try that.
My brother makes his own egg noodles! I'll call him and see if he has tried powdered eggs!
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Old 01-03-2012, 10:27 AM
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Quote:
Originally Posted by W.Lynn View Post
I store some for my family, but because I looked at the thread I started to wonder.

Has anyone here ever made egg noodles with powdered eggs? If not, I may have to try that.
I'm sure it would work. I'm so cautious over using my powered eggs for other things I would rather store the pasta alone.
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Old 01-03-2012, 10:32 AM
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Originally Posted by rokitman View Post
I use plastic beverage containers and O2 absorbers! I know using Mason jars would be better but I cant afford the extra weight when I re-locate! I'll let you know in a few years how the plastic works!
hmmm,..we've got tons of mason jars, as we can a lot of our garden stuffs.

Never thought about using jars with o2 packs,....just have to keep out of sunlight i suppose.
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Old 01-03-2012, 10:48 AM
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food grade bucket/02/mylar for LTS .... you live in a very humid area of the country ..... not a bad idea to drop in a desiccant pack in the bottom ..... NEVER locate the desiccant and 02 absorber together .....

as an extra caution .... spaghetti packs the best but will poke holes thru the mylar ..... I use a tyvek sheet top & bottom as a liner ..... usually use a Fed Ex envelope opened up, with adhesive cut off ....

if you pack elbow noodles ..... double up on the 02 absorbers ..... lots of dead space in and around the noodles .....
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Old 01-03-2012, 12:23 PM
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So I've got a bunch fo boxes of various pasta types (elbow, straight, bowtie, ect) stored on my shelves.
Would I want to relocate the product into a food grade bucket after taking it out of the original box or could I leave it in the boxes and put them in the bucket with the O2 packs (that I'm ordering more of on my other monitor as you read this )
Old 01-03-2012, 12:40 PM
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Quote:
Originally Posted by Illini Warrior View Post
food grade bucket/02/mylar for LTS .... you live in a very humid area of the country ..... not a bad idea to drop in a desiccant pack in the bottom ..... NEVER locate the desiccant and 02 absorber together .....

as an extra caution .... spaghetti packs the best but will poke holes thru the mylar ..... I use a tyvek sheet top & bottom as a liner ..... usually use a Fed Ex envelope opened up, with adhesive cut off ....

if you pack elbow noodles ..... double up on the 02 absorbers ..... lots of dead space in and around the noodles .....
I can vouch for the spaghetti poking holes! I just leave it in the original packs and cut off a corner. I left a tad more head space in those packs. They sucked down a tad more than in the pics. I had just sealed them. Used 500 cc o2s. Has worked well that way. Elbow mac.....I use 1000cc o2s in a 1 gallon bag. They look like this..........
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Old 01-03-2012, 12:42 PM
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I don't know where you're finding all the conflicting info. But pasta, like grains, needs to be kept away from O2 for long term storage. Whenever you aren't sure of how to store something, just go take a look how the long term food storage companies are doing it. They are doing it the right way and they have lab testing behind them to prove it. They pack it with O2 absorbers. So, mylar and O2 absorbers are a good choice.

Vacuum sealing is not good for long term storage in general. It leaves too much residual O2 behind and the vacuum bags aren't a true O2 barrier. They also tend to leak air after a couple years or so.
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Old 01-03-2012, 12:45 PM
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Quote:
Originally Posted by W.Lynn View Post
I store some for my family, but because I looked at the thread I started to wonder.

Has anyone here ever made egg noodles with powdered eggs? If not, I may have to try that.
You can use powdered eggs just fine as long as it's powdered raw eggs. And you can make pasta without the eggs too. Either way is good. Fresh pasta is a good way to use up the wheat and flour we store. I tend to add vital wheat gluten (which also stores well) to mine, because many types of whole wheat don't quite have enough gluten to make a good noodle.
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Old 01-03-2012, 12:49 PM
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Quote:
Originally Posted by SunwolfNC View Post
So I've got a bunch fo boxes of various pasta types (elbow, straight, bowtie, ect) stored on my shelves.
Would I want to relocate the product into a food grade bucket after taking it out of the original box or could I leave it in the boxes and put them in the bucket with the O2 packs (that I'm ordering more of on my other monitor as you read this )
You can open the packs so the air inside them can get to the O2 absorber then pack them in mylar with an O2 absorber and you're good to go. I remove most of my pastas from their packs. Sharp pointed ones like spaghetti can poke holes in the mylar bags, so it's probably better to leave it in the pack and just open the pack so the air can get to the O2 absorber.
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Old 01-03-2012, 01:17 PM
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Quote:
Originally Posted by MikeK View Post
I don't know where you're finding all the conflicting info. But pasta, like grains, needs to be kept away from O2 for long term storage. Whenever you aren't sure of how to store something, just go take a look how the long term food storage companies are doing it. They are doing it the right way and they have lab testing behind them to prove it. They pack it with O2 absorbers. So, mylar and O2 absorbers are a good choice.

Vacuum sealing is not good for long term storage in general. It leaves too much residual O2 behind and the vacuum bags aren't a true O2 barrier. They also tend to leak air after a couple years or so.

here's one place............
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Old 01-03-2012, 01:18 PM
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is regular old spagetti sticks made with egg?
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