Can you freeze or otherwise preserve fresh pasta dough?

[flamin lib]

It's just the two of us and the smallest batch of pasta makes enough noodles to feed 12. Can it be vacuum sealed and kept for some time in the freezer or 'fridge? Should I make pasta and package it for later use? If so, how?

I'm interested because I want to make paperadel and other very wide pasta that isn't available commercially.

Besides, I don't have a pasta machine and more kitchen stuff is always good . . .

[OffWithTheirHeads]

1. I have frozen Pizza dough successfully. Try a batch, it won't cost much.

[Warpy]

2. Definitely freeze it in the dough stage

While I've frozen fresh pasta, the result wasn't great. It was on a par with the stuff in the refrigerator case in the supermarket, OK in a pinch, not something I'd want to do often. Oddly enough, though, it survives being frozen in things fairly well.

Putting the thawed dough through the pasta roller will reactivate the gluten and should make the noodles come out just fine.

[Auggie]

3. Yes, I do it all time.

Cut it into shapes first and freeze in individual servings. I've kept sheet pasta I use for lasagna in the freezer for months.

[A HERETIC I AM]

4. Would you freeze eggs?

How about eggs and flour? Because that's what you got, right? The biggest question in my mind is how will it taste if you freeze the dough and then thaw it, make pasta noodles and then cook it.

I'm a bit of a disagreement with Warpy here.

I think it might be better to make the pasta first and at least parboil it perhaps for 30 or 45 seconds before freezing....


BUT...


I've never done it, so my opinion in this regard is worth doodly.