1 hour ago, Deryn said:shain - It 'could' exist I am sure - but I am not sure it would hold together well after freeze drying if its sole ingredients were flour and water (plus a bit of salt) since freeze-drying takes out all the water leaving ... flour. Perhaps if one added an egg that would help. I am not near my FD right now or I would see what I could do to find a more definitive answer.
I have FD'd both fresh and dried pastas but they were already cooked and there were other ingredients in the mix as well.
Interesting thought, I would assume that the gluten "network" will hold after dried. On a second thought, I guess there should be no real difference between regular dried pasta and freeze-dried one. It might be interesting to FD ravioli and other stuffed pasta, where regular drying can't work.
By the way, how does re-hydrated previously cooked and dried pasta compare to freshly cooked pasta?
