Once you make fresh noodles, it’s hard to go back to store-bought pasta. You can freeze homemade pasta in airtight containers or bags for up to 30 days. Go make some fresh pasta dough ahead of time; it’s a fun and messy weekend project.
To prevent noodles scandalously entangling with one another, it is very important to dust your noodles with enough flour, so that they don’t stick to each other. If you plan on hand-cutting your whole wheat pasta dough, make sure you roll it to about 2 mm (1/8 inch) thick. If you don’t have a drying rack, lay your noodles flat on a baking sheet to dry.
The pasta-maker I used is a hand-cranked Marcato Atlas 150 Wellness Pasta Machine. Using the pasta-maker is not as daunting as it seems. To care for your pasta-maker, be sure to clean it thoroughly with a brush afterwards and wipe down thoroughly. Even though I could put the KitchenAid pasta maker attachment on my wish list, I still prefer the hand-crank — mostly because it would be easier to pull out the hand-cranked pasta maker to feed my small fondant or gumpaste pieces through the roller for cake decorating. (But that’s for another post)
To freeze the pasta, be sure to dust enough flour to prevent the noodles from sticking to each other when you boil them. Thaw the noodles overnight in the fridge, prior to use.
Happy New Year! If you have got any questions on the pasta recipe, leave a comment below.