Fresh pasta, while beloved for its taste and texture, has a short shelf life compared to dried pasta. Chef Jasper J. Mirabile Jr. emphasizes the importance of observing physical signs of spoilage, such as mold growth, sour taste, and color changes like browning or dark spots. He suggests proper storage methods like dusting with flour and using airtight containers or freezing to extend its usability. Understanding these signs can prevent food waste and ensure safety while cooking.
His most candid advice is to "just look at it, and if it's growing mold, you know it's bad."
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