Freezing Fresh Pasta to improve it?

[markabauman]

Was reading Scott Conant's "New Italian Cooking" today. He makes an interesting statement in the chapter on pasta. When making fresh pasta, he pre-freezes it to make it "tender but strong". He states that the frozen pasta doesn't absorb as much liquid as would fresh, resulting in the pasta holding its shape better- not so much expansion, without it becoming "flabby", and that the flavor is less diluted.

When I make fresh pasta, I usually try to make just enough for that meal, so I don't often wind up with that much extra. I have frozen excess at times- especially when making stuffed pasta, such as ravioli. Not sure that I've ever made such an empirical observation that the frozen was all that different from when I had it fresh.

Has anyone heard this before? Tried it, or had any experience with fresh/fresh vs. fresh/frozen?

[Kevin72]

It almost sounds contrarian: most authors abhor freezing fresh pasta and go out of their way to advise you not to do so. I do as a matter of convenience. I've not noticed a difference, better or worse, with frozen pasta but maybe having it ground into me for so long by so many, I prefer making and eating it that day.

[markabauman]

I agree. It would seem you would lose the "freshness". Will just have to do a simple experiment the next time I make some to see if I notice any difference.

[mikeycook]

As a huge fan of L'Impero (and the cookbook) and, in particular, his pastas I would give it a shot. A number of the recipes are directly from the restaurant. I had the Spaghetti with Fresh Tomato Sauce and Basil on New Year's (made with the fresh pasta) and it was excellent.

Edited January 5, 2006 by mikeycook (log)

[piazzola]

I do not know about freezing pasta but Chinese use lye water to stiffen the dough so it keeps it shape better

[Wolfert]

I don't have the book so I don't know if he uses this method for all pasta or just for very thin pasta.

I do know that the secret to preparing a great Ligurian Handkerchief pasta is to freeze it before cooking.

Edited January 5, 2006 by Wolfert (log)