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Fresh Pasta

post #1 of 3
Thread Starter 
I am making Porcini Ravioli with a White Truffle, how far in advance can i make both, how long will both of them last if stored properly, and how do i store the fresh pasta? Can i freeze the pasta? What is the proper way to cook it after it has been frozen? Thaw or add to water immediately?
post #2 of 3
You can freeze it but I think the white truffle will lose what little flavor it has.

Just dump it in boiling water to reheat it.

If it were me I'd make it and use it the same day.
post #3 of 3
I havent made any with truffle, so can't speak to it loosing its flavor, but I've made a few batches and I freeze them on a baking sheet until a little hard, then put them in a ziplock, my girlfriend swears they taste better this way.....
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