Refrigerating fresh egg pasta - colour changed overnight!
I LOVE making pasta!
I am using unbleached all-purpose flour and eggs for my dough.
How can I stop my pasta from turning brownish after only one or two days in the fridge?
I don't add water (usually), wrap and rest for 30 mins, and I hang it to dry for an hour after cutting.
I am experimenting with different methods and eggs to see what is causing it, but advice would definitely be quicker!
Answer: Hi Alice and thanks for your query.
I'm a little confused - if I understand correctly, you are making fresh pasta, letting the dough rest, then rolling and chopping your shapes. Then you are drying it and - storing it in the fridge?
Why in the fridge?
I never store my homemade pasta shapes in the fridge. And they never go a funny color. (And that dough is also, typically, made using eggs.)
So I would try drying them for longer, i.e. until totally dry, and then storing in Tupperware/plastic food boxes.
Let me know if that makes a difference!
PS: For more reading on how to store homemade pasta, try the following related Q&A's:
Storing homemade pasta
Drying fresh pasta
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