A few suggestions... by: Matt - Pasta Recipes Made Easy
Hi Francisco and thanks for your question.
In answer to your question, I have double-checked with mamma-in-law Marisa and our suggestions are these:
- Firstly, we would not recommend keeping dough in the fridge: if you will use your dough within the next 24 hours, you can leave it covered (i.e. with a paper towel) in the kitchen.
- If you will use it later, the freezer is your best bet.
Cover the dough in flour, then cover it with plastic wrap/cling-film. Make sure that when you come to need it, you defrost it naturally at room temperature.
Note: The dough becomes a slightly darker color when you freeze it, but that's no problem. And you can keep it in there, Marisa informs me, for up to a month.
One more thing - when you make the fresh pasta, don't forget to give it 5 minutes to rest (i.e. as a floured dough ball), before you freeze it.
When you come to next take it out of the freezer, pop it on a lightly floured plate (and flour the dough ball too) until it defrosts. Add more flour when rolling it flat if it's still overly moist.
Finally, in case it's of interest, when you next make fresh pasta you might want to try getting creative with your shapes.... I've just uploaded 2 new YouTube vids which explain how to make garganelli (think homemade penne) and ravioli.
