How to Freeze Fresh Pasta Without It Sticking Together

Making fresh pasta is a labor of love. If you have made a huge batch of tagliatelle or ravioli, the freezer is the best place to preserve that hard work. But fresh dough is sticky. If you aren't careful, you will thaw a ball of glop.

The Flour Dusting is Key

Fresh pasta needs a generous dusting of semolina or flour before freezing to absorb surface moisture.

Freezing Nests (Long Noodles)

1. Form: Twirl a serving of spaghetti or fettuccine around your hand to create a "nest."
2. Tray: Place nests on a baking sheet lined with parchment. Dust with flour.
3. Flash Freeze: Freeze for 30 minutes until they hold their shape.
4. Bag: Gently transfer the hard nests to a bag or rigid container (so they don't get crushed).

Freezing Ravioli

Ravioli must be frozen in a single layer first. If they touch while soft, they will tear when you pull them apart later.

1. Freeze on a tray, not touching.
2. Once rock hard, they can be jumbled in a bag.

Cooking from Frozen

Do not thaw fresh pasta! Drop the frozen noodles directly into salted boiling water. Add 1-2 minutes to the cooking time. They will taste just as fresh as the day you rolled them.