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storing spaghetti

post #1 of 4
11/30/05 at 3:45pm
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Tonight I had an urge for spaghetti. Got out the half used 16 oz. box that had been in the cupbord for perhaps a year, opened. There were some little white, fuzzy spots on some strands indicating that some uninvited wildlife had been nibbling or keeping house in the open box. Didn't see any movement. It ate OK but it raised the question, "How do others store spaghetti, frozen, refrigerated or in the box at room temperature"? Obvioiusly I don't get the spaghetti urge often but like to have it on hand when I do.
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post #2 of 4
11/30/05 at 4:40pm
Yikes! Dry pasta growing science experiements? Never heard of that.

Our spaghetti will stick around for a few months at the longest. We cycle through it fairly well, and just add more as it gets empty.
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post #3 of 4
11/30/05 at 5:27pm
Try an air-tight container (like Tupperware), a self-sealing bag (like Ziploc) or vacuum sealing (like the FoodSaver).
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post #4 of 4
12/2/05 at 8:23am
Store it any way you want but covered from the elements and from critters.
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