Thanks to Faith (and her mother-in-law
) we've been making pasta on end
recently. It's been unusually cool here in the Midwest
and knowing it wouldn't last long (and it didn't), we took advantage by nesting up our fresh pasta and stashing it away in the freezer. The best part? We won't even need to heat up the cook top come dinner... ... as all it takes is our handy-dandy, electric kettle
What You Need
We take 2 portions of pasta out of the freezer and set it in a bowl.
Next we set the kettle (full) to boil (with the addition of some salt) and once it's clicked off, we simply pour it over the top. There should be at least twice as much water to pasta.
In a few short minutes of steeping in the hot, salty brew (depending on the thickness and type of noodle its between 2-5 minutes) it's ready to go.
Now we don't claim to be an expert at pasta making just yet, so please ignore our unruly little nest, we're still learning. We've found that freezing individual portions makes it easy to cook off when there's just two of us at home while still giving us the ability to cook for a crowd!
Sometimes we'll use this trick for warm dishes, but more often than not and especially in the summer, we love our noodles cold in dishes such as:
• Recipe: Cold Peanut Sesame Noodles
• Shanghai-ish Cold Noodles and Ginger Beer Taste Test
• Sumo Sunomono: Quick Noodle Salad with Pickles
If we aren't feeling like following a recipe, it's nice to make a mix of what we have in the pantry or freezer mixed with the fresh vegetables we have on hand from the garden or store. A little of this and a little of that have been known to make a meal in no time and not having to heat up the kitchen to do it is an extra bonus!
Related: Weekend Project: Make Pasta!
Post originally published August 5, 2009
(Images: Sarah Rae Trover)