How and how much you can store pasta at home, methods and rules
How long does boiled pasta keep in the fridge? This question is asked by many modern housewives. The modern rhythm of life marks everyday life, which is why each household must have a strategic stock of necessary products. It is important not only to be able to cook them deliciously, but also to store them correctly. Eating expired foods or preparing them with expired ingredients poses many health problems.
Storage requirements according to GOST and SanPin
The requirements and shelf life of pasta, regulated by GOST and SanPin, depend on the type of product and its composition. The average shelf life is 1 year from the date of production. If the composition of the product, in addition to flour, includes eggs, milk or cottage cheese, then it is recommended to store them for no more than 5 months at a temperature not exceeding +14 ° C.
Pasta containing fresh herbs, tomato powder or pasta cannot be stored for more than 3 months. After opening the factory packaging, the product should be poured into a glass or plastic jar and screwed tightly.
It is believed that colored pastes containing artificial colors are the least beneficial for the body. But their shelf life is longer than that of other species. Pasta purchased for future use is recommended to be placed in a glass or other tightly closed container in a dry, dark room. The product is very hygroscopic, due to which it strongly absorbs foreign odors and moisture.
Avoid sudden temperature changes in the storage area. The product can even be placed in an outdoor pantry as it is not sensitive to low temperatures.
But it is not recommended to place it on the upper shelves of the kitchen, since the high temperature and constant vapors contribute to the deterioration of the product.
Necessary storage conditions
Non-compliance with storage conditions leads not only to premature spoilage of the product, but also to its defeat by pests and rodents. The recommended storage temperature should be +20 - +25°. Exceeding this indicator leads to drying out of pasta.
The humidity level in the room where the product is stored should be maintained at 65-70%. Exceeding this norm leads to the fact that even in the original, tightly closed packaging, it will be covered with mold. Good ventilation should also be ensured, since semi-finished flour products tend to absorb not only moisture, but also extraneous odors. Do not place packages near condiments or foods with a strong aroma. For the same reasons, pasta is not stored in cloth bags.
Marking
The label must be affixed to each package or package of pasta. It must contain the following data:
- Product Name ;
- manufacturer's data;
- packer data;
- weight;
- composition of products;
- vitamin content;
- nutritional value;
- storage conditions and duration;
- data on the regulatory or technical document according to which the product is manufactured;
- certification data;
- data on colours, flavors or food additives that have been added to the product.
Signs of product deterioration
After the expiration date or due to violation of storage conditions, pasta may deteriorate. The first signs of this are changes in appearance and aroma. Mold may appear on the products or simply change the original color. The smell of mold becomes noticeable.
Also, a sign of product spoilage is that many small crumbs form at the bottom of the package.
Such pasta should be sniffed, examined for mold. If nothing has aroused suspicion, you can boil these products and taste them. However, the use of such products can cause intestinal upset, so if possible, you should be careful.
Shelf life of various types
The shelf life of pasta depends on its type, composition and storage conditions.
flour and water
The product, based on flour and water, contains no additives, is able to retain its food and commercial qualities for 36 months in its original sealed packaging. If the product has been opened, its shelf life is reduced by exactly 2 times.
Egg
Doughs with added eggs are much shorter than those made with water and flour. Their shelf life is limited to 1 year in a hermetically sealed packaging and 6 months when opened.
Dairy
If the recipe contains cottage cheese or other dairy products, then the finished product can be stored no more than 5 months at a temperature not exceeding +14 ° C. In this case, the original packaging should be tightly closed . If the packaging is opened, the product should not be consumed more than 2 months later.
Soy
Soy-based pasta retains its qualities just as much as dairy pasta. After opening the sealed factory packaging, they must be consumed within 60 days.
Colored
Multi-colored products have the longest shelf life - up to 2 years in sealed packaging and up to 1 year after opening. This is due to the presence of dyes and preservatives in them.
These products are not recommended for use by children and pregnant women.
What can be stored
Different types of dishes are used to preserve pasta, which also affects the shelf life. In addition, this factor affects the preservation of its original qualities by the product.
Plastic
Plastic containers have several advantages over other storage containers:
- reasonable price;
- lightweight;
- variety of shapes, sizes and colors;
- resistance to temperature extremes;
- resistance to mechanical and physical stress;
- flexibility;
- hygiene.
Among the disadvantages of plastic containers, it is worth noting the sensitivity to high temperatures (it can deform and melt), as well as the change in its qualities over time.
Nowadays, plastic containers for storing food products are the most popular in the market. In this regard, a huge assortment of them is presented, allowing you to choose both color and shape, as well as the required size.The containers selected in this way fit easily into the design of any modern kitchen.
Glass
Glass containers are often used to store pasta, which has the following advantages:
- sustainability;
- sealing;
- respect the environment;
- the ability to control the appearance of products stored in a given container without opening it.
At the same time, glass containers also have some disadvantages:
- due to tightness, the process of natural ventilation is disturbed;
- the transparency of the packaging does not allow the storage of products that are afraid of direct sunlight;
- fragility;
- a sufficiently large mass of the container.
Ceramic
Ceramics have long been used for food storage. This material offers protection against direct sunlight and sealing is achieved through silicone gaskets under the cover. The aesthetics of ceramic containers is beyond doubt. Of the shortcomings, only the fragility of this material is distinguished.
Metal
Metal containers are characterized by their resistance, their practicality of use and their relative lightness. To avoid the negative effects of corrosion and give the dishes an aesthetic appearance, they are covered with enamel. You should choose only high-quality containers for storing pasta, otherwise the product may acquire an unpleasant aftertaste.
TREE
From now on, no one is left out when it comes to respecting the environment. It is for this reason that wooden containers for food storage have started appearing on the market. In addition to the decorative aspect and respect for the environment, wooden containers have significant disadvantages:
- sensitivity to high humidity;
- sensitivity to temperature extremes;
- fragility;
- absorb foreign odors;
- containers are leaking;
- these containers should not be washed.
Combined containers
The combination of various materials for the manufacture of containers allows to obtain almost perfect combinations, taking into account the positive qualities of each of them. An example would be a metal container with glass inserts or a plastic container with a wooden lid.
How much boiled pasta and pasta can be stored in the refrigerator
Boiled pasta has a short shelf life, even in the refrigerator. Contain them exclusively in a hermetically sealed container. It is not necessary to use plastic containers for these purposes. You can take any container of suitable size and cover it with cling film or aluminum foil. The dish should be consumed within 24 hours. From the third day you can eat it only after first frying or boiling.
Naval pasta has its own conservation characteristics. The presence of meat in their composition significantly reduces the duration of their consumption. A maximum of 2 hours after cooking, the dish must be returned to the refrigerator. There, the pasta does not keep for more than a day, after which it becomes unfit for human consumption.
Common Mistakes
The most common mistake housewives make when storing pasta is leaving it in the original open packaging. Over time, they develop mold and an unpleasant raw taste.
To avoid this problem, you should immediately pour the product into a glass container or jar with a tight-fitting lid.
You can not store products on the upper shelves of kitchen cabinets, since this is where condensation often accumulates, and high temperatures also prevail. Sometimes a container with pasta is placed near the spice box, which causes the products to absorb extraneous odors. That is why a separate place should be reserved for the storage of cereals and flour products, protected from moisture, direct sunlight and foreign flavors.
It should be remembered that storing pasta at negative temperatures does not affect its quality. But if this indicator exceeds +18 ° C, then their shelf life is significantly reduced. Indoor humidity should not exceed 70%.
Additional tips and tricks
The different types of pasta should be kept separate from each other. Under no circumstances should you mix different types, even if there is very little residue. If the product is poured from the original packaging into a storage container, it is advisable to cut out the information with the expiry date or production date and put it on top. In this case, there will be no doubt about the suitability of the products for use.
You should not store pasta in soft packaging, since they will not only let moisture and foreign odors through, but also will not be able to protect against mechanical damage.When storing pasta, remember that it has a limited shelf life. If the first signs of damage are noticed on the product, then in no case should you risk your own health and cook these products. You should pay close attention to the labeling, composition and shelf life of the purchased products.