Shelf life of pasta. How long can pasta be stored? Shelf life of raw and cooked pasta

Shelf life of raw pasta ranges from 6 months to a year.

Firstly, you must always read the packaging carefully and monitor the expiration date.

Secondly, it is necessary to store it either in the original packaging or in an airtight container in a dry, ventilated place.

Ready pasta can be stored in the refrigerator for about three days. At the same time, it is important to remember that any dressing reduces the shelf life of products.

Pasta can be stored until it reaches its expiration date or expiration date.. Usually, so that we don’t rack our brains about the suitability of pasta, manufacturers indicate on the packaging date of manufacture, shelf life and expiration date of the product. This is basically what you should be guided by.

First, a little about the storage conditions for pasta.

Many good housewives, they store pasta by pouring it from the original packaging into a dry container, and more often just in the closet. And that's right - broken factory packaging cannot ensure minimum tightness and therefore will shorten the shelf life of pasta. Pasta is stored well not only in a dry environment at room temperature, but also at low temperatures, for example on the balcony. The upper temperature threshold for storing pasta is +30 degrees, and the ideal humidity is no more than 70 percent. Pasta is quite intolerant of sudden temperature fluctuations during storage, The room must be ventilated and at a constant temperature.

Record holders according to shelf life are pasta from durum varieties wheat. The composition of the product, including the type of flour, must be indicated on the product packaging.

The shelf life of durum wheat pasta, without additives, is 1 year, and the shelf life is up to 18 months.

The shelf life of pasta containing eggs, cottage cheese or milk is no more than six months (6 months); the shelf life can be up to ten months.

Shelf life of pasta, in the production of which a tomato additive was used for no more than 3 months, the shelf life is no more than 5-6 months.

For your information:

After the shelf life expires, the pasta may (!) lose its taste, color, usefulness, but will still be edible.

After the expiration date, pasta must NOT be eaten!

If you rarely use pasta on your menu, it will be safer to pour the pasta from the original packaging into your beautiful and convenient container, and leave the date of production of the pasta next to it with a marker before getting rid of the original packaging.

As for cooked pasta, their shelf life room temperature no more than 24 hours, in the absence of liquid gravies and sauces.

When refrigerated, cooked pasta can remain edible for up to five days if it is cooked only in water. But naturally they will have a very dubious taste, although they are suitable. Tandem of ready-made pasta with gravies and sauces, Stores in the refrigerator for up to two days, no longer worth it.

I read all the answers and decided to add an answer myself. I agree with most of the respondents, but to be sure and accurate, I went to my kitchen and took two packages of different pasta.

My first package is Russian-made, it contains pasta with feathers.

They should be stored at a temperature of no more than 30 degrees in a dry room and air humidity of no more than 70%.

Best before date- 24 months. I buy pasta only from durum wheat flour, and this pasta contains flour and water.

The second pack of pasta is Italian-made spaghetti. The composition is the same: flour and water, the storage conditions are the same.

Shelf life of pasta from Italy for more than 2 years, about 2.5 if you look at the date.

But there are pasta different composition and with various food additives, so you need to carefully read the recommendations on the packaging of pasta.

But I believe that it is better to consume pasta within a year without eggs or other fillers in the composition and 6 months with additives.

But if it so happens that you cooked pasta for a side dish, then it is permissible to store it in the refrigerator for a day or a little more, but not more than 2 days.

You should not risk your health and your loved ones.

Raw, uncooked pasta without additives can be stored for 1 year. With additives - milk, eggs - 5 months. Tomato 2 months. And boiled pasta without adding other ingredients to the dish can be stored in the refrigerator for 2 days. Then they need to be fried in a frying pan with the lid closed.

You can prepare various dishes from pasta. How to cook pasta correctly and what are the secrets of preparing it, you can read, for example, here.

You can store pasta that is still in the package, that is, raw, until one of the year.

But boiled ones spoil very quickly. Even if you keep them in the refrigerator, their shelf life is still no more than three days.

Pasta and vermicelli are not always sold in packages. If you bought them in bulk or poured them into a storage container and forgot about them, shelf life dates that you can use as a guide can help you: Store pasta without additives for no more than a year, with additives for 2 months. Ready vermicelli, seasoned with oil, it is better to store no more than a day in the refrigerator and reheat under the lid.

The shelf life of pasta made from high-quality grain reaches its maximum one year. This is if they are without any additives that reduce storage time without spoiling the product.

In warehouses, bags or boxes of pasta must be stored so that ventilation is possible between them; the distance from the walls of the warehouse and between the racks must be at least 50 centimeters. The temperature in the warehouse should be no higher than 30 degrees with a humidity no higher than 70%, without significant changes, otherwise sweating may occur inside the plastic packaging and molding of the products, cracks on them and increased fragility.

Boiled pasta can be stored for no more than a day; if in the refrigerator, then no more than 2 days.

The shelf life of pasta (spaghetti, tagliatelle, vermicelli, etc.) is always indicated on the product packaging. As a rule, this is from 12 to 24 months, depending on the manufacturer and the specific type of product. Cooked pasta should be eaten immediately; it should not be stored after cooking; it is better to cook new ones.

When it comes to packaged pasta, it says 1 year; usually the products you produce say, insuring a shorter period. Ready-made, boiled pasta must be stored in a cool place (refrigerator) for no more than 3 days. I tried to keep it in the refrigerator more (I even ate it), but it’s better not to keep food for so long for the sake of safety and maintaining the health of the body.

Pasta in packaging is stored very well long time- about a year, provided that the expiration date still allows them to be eaten. If the pasta is cooked, then it should be stored only in the refrigerator and for no more than three days in a closed container, preferably on a shelf closer to freezer.

Pasta has long become an integral attribute of any kitchen. They are varied in shape, size and taste, their preparation requires a minimum of time, so nowadays pasta can be found in the kitchen of any housewife. But, despite its simplicity, pasta cannot be stored just like that; for this you need to follow some simple but extremely necessary rules, otherwise the product will spoil and its only way out is in the trash.

How to properly store pasta

Storage temperature

The optimal storage temperature for packaged pasta is 20-22°C.

If stored improperly, pasta quickly deteriorates and can be infested with barn pests and damaged by rodents, which are sometimes found even in multi-story buildings. If the package of pasta is intact, then it can be stored at home for up to a year, but only in a dry and dark place with minimal humidity at temperatures up to 25 degrees. If the package is intact and the pasta is made without additives, it can be stored for up to a year. But if the products are made with eggs, cottage cheese or milk, then the shelf life is no more than five months. They also produce pasta with tomato additive. They can be stored for no more than three months.

If the package of pasta is opened, it can be stored in a plastic or glass container with an airtight lid.

How to store boiled pasta

Not everything that is prepared is always used the same day. Likewise, it is advisable to save cooked pasta that you could not use for the next day. Clean boiled pasta Place in an airtight container and place in the refrigerator. Leftover pasta without sauce can be poured without big amount sunflower or olive oil and cover the container with food foil. In this case, they can last up to two days in the refrigerator, but no more. Pasta without gravy can be placed in plastic bag and place in the refrigerator. But even in this case, it is not recommended to store them for more than a day and a half. If boiled pasta has been in the refrigerator longer, then it must be subjected to heat treatment, fried or re-cooked.

Both adults and children love pasta. Lunch becomes a fun activity for your baby. After all, catching buttery horns in a plate with a fork or chasing long spaghetti is more interesting than spreading it over a bowl semolina porridge. Adults appreciate the simplicity of preparation and reliable results - it’s difficult to spoil pasta. Therefore, there is hardly a kitchen where the hostess would not try to stock up useful product for future use And so that nothing gets spoiled, the first thing you need to take care of is proper storage pasta.

How to properly store pasta in packaging

First of all, the storage temperature must be observed. The optimal value is 20-22 °C, in general no more than 25 °C is allowed. Otherwise, the pasta will quickly spoil. There are several reasons for this. Even if the package of pasta is intact, mold may grow in it due to insufficient drying of the raw materials during production. Products may be infested with barn pests in the manufacturer's warehouses. Rodents can harm it; high-rise apartments are not insured against their appearance. At home, if the integrity of the packaging is intact, pasta can be stored for a year. But it is necessary to choose a dry place, closed from light, where moisture does not penetrate. It's good if the house has a storage room.

Pasta will last all year in packaging if standard technology is followed during its production. In case of use additional ingredients– eggs, milk, cottage cheese – shelf life is reduced to five months. Pasta with vegetable additives, such as tomato paste, retains its properties for no more than three months.

What to do if the package of pasta is opened?

In this case, you will need to transfer everything into a container with an airtight lid. Plastic container can be bought in the store. But the ideal place to store pasta is glass jars with a tight lid. Ceramic and wooden barrels are also suitable.

How to store boiled pasta

Boiled pasta in pure form, without adding other ingredients, should be placed in an airtight container and refrigerated. Another option: water them with sunflower, corn or olive oil and cover with foil. Then the pasta can be kept in the refrigerator for no more than 2 days. Boiled products without sauce, side dish, spices, wrapped in a plastic bag - up to 1.5 days. Pasta that has been in the refrigerator longer than expected must be boiled again, fried or thermally treated in the microwave.

19.01.2011, 01:50

It’s usually like this for me: if it’s cooked on the first day and not eaten the first or second, then on the third day I throw it away in the morning! My friends here during the New Year holidays were horrified: why, why, you can still finish drinking and eating tomorrow or the day after tomorrow!.. I thought: maybe I’m overly reinsuring myself against something stale? Can you really eat soup for a week, for example? Guys, tell me how long do you store cooked food?

19.01.2011, 01:53

I also store it for 2 days - on the third day I throw it away or freeze it if they refuse to eat it. cutlets. Stewed meat - everything freezes perfectly.

19.01.2011, 01:54

19.01.2011, 01:55

19.01.2011, 02:02

I don’t understand how you can throw away two days old fresh food.
(*looked into the refrigerator*)
Well, I can’t even call it fresh for a chicken salad prepared the morning before yesterday...

19.01.2011, 02:07

but I can’t call it stale.
The only thing that does not need to be stored is salads with fresh vegetables, but not because they will spoil, but because they lose their juice and become simply not tasty.

19.01.2011, 02:10

Understood.
Thank you.
I'm waiting for more opinions.

19.01.2011, 02:46

My soup lasts for three days. Simply because it disappears. Well, if they don’t eat it, then 4.. The second one doesn’t work out for long, because again they eat it.. But if I have something lying around for four or five days, I also look at it first, sniff it, and then move on to the swing. But this does not apply to salads with fish, onions, mayonnaise, garlic, etc. On the third day - goodbye! Chicken boiled in its own separate container can sit for five days, then it will be heated in a frying pan. Also boiled potatoes, pasta, boiled rice, buckwheat. What will they do after two or three days in the refrigerator? Nothing. Vot.

19.01.2011, 07:51

We usually have food for 1 day, or even 1 meal. It’s very rare that we eat something for 2 days (usually baked goods). But this is because we love to eat freshly prepared food.
When I lived with my parents, they kept it for 3-4 days.
P.S. Bread, yogurt, compotes/fruit drinks are stored until they run out, 2-5 days.

19.01.2011, 10:43

Soup 2-3 days, meat (chicken) 1-2 days, side dish if not eaten at one time, then we’ll finish it the next day, cheese, sausage can be stored for 5 days... market cottage cheese 2-3 days, and all sorts long storage They can stay there for a week...

19.01.2011, 10:59

We prefer to eat freshly prepared food... but in general, soups and hot dishes can be well boiled and fried, this extends the shelf life.

19.01.2011, 11:00

And I try to cook so that I can eat at most a couple of times, I just get tired of the same thing over and over for several days. Well, I cook the soup for three days.

19.01.2011, 12:01

19.01.2011, 12:36

We love fresh food.
If I haven’t eaten it on the 2nd day, I throw it all away. But usually this doesn’t happen, I try to cook in small portions.

19.01.2011, 12:41

We already have a tradition. I cook it in the evening so that I have enough for dinner and tomorrow for lunch with my husband. And the next day in the evening everything is all over again.
Although many times I thought that in order to save time, I could cook and freeze a lot on Sunday. But it doesn’t work out yet, everything is done in small portions.

19.01.2011, 12:44

my friends buy cottage cheese at the market and feed their child with it for a whole week - well, I don’t know. I used to make it fresh every day for my little one.

Yeah)) “fresh”)) which was also stored in the refrigerator at the market all this week.
“fresh” and “just purchased” are, as they say, two big differences:065:

19.01.2011, 13:25

We usually have food for 1 day, or even 1 meal. But this is because we love to eat freshly prepared food.
Well, actually, I love it too... Only if you cook it for one meal (this is after work, the gym and going to the store), then you will have to have dinner after midnight, and prepare breakfast before dark. I'll go crazy in a week from this daily routine :)).

19.01.2011, 13:49

19.01.2011, 15:15

soup for 3 days approximately...second...for 2..3....at most.I don’t store it for weeks...

1, salads - maximum 2 days and a big question
It’s just that now you can buy non-frozen meat or fish, frying takes 5-15 minutes, and instead of salad I store it sauerkraut and jars of preparations if there is no time to cook

19.01.2011, 15:58

19.01.2011, 16:12

I store the soup for 3-4 days, I usually cook the second one at a time.

19.01.2011, 16:26

In general, gastroenterologists advise eating only freshly prepared food, but cooking every day... I came to the conclusion that a maximum of 3 days (soups, main course), salads only right away. maybe no one will be poisoned later, but the killed stomachs of yourself and your relatives will be ensured over time

Nonsense, “we hear a ringing, but we don’t know where it is.” Read less bullshit on the Internet and don’t fantasize yourself.

By definition, unspoiled food (fresh does not necessarily mean freshly prepared) stored in the refrigerator cannot cause any harm to health.

19.01.2011, 16:41

Lies! Read less bullshit on the Internet and don’t fantasize yourself.
I tell you this as a close friend of a gastroenterologist, and the absolutely healthy stomachs and other insides of my family members are clear confirmation of this. My parents are over sixty, so we can already draw conclusions.
By definition, unspoiled food stored in the refrigerator cannot cause any harm to health.
The stomach kills fried, vinegary, fatty, canned food, strong broths etc.
And if you store the stewed meat for 5-6 days, then it will remain stewed, and your stomach will also remain healthy.

19.01.2011, 16:50

I just cook for 2 days, because eating longer gets boring, and freshly prepared food tastes better :)
+1

***hairpin***

19.01.2011, 16:56

I cook for 2-3 days. And cabbage soup or borscht can last even 5 days and it’s okay.

19.01.2011, 17:09

I think it matters what you store food in. In the sense that there would be no oxidation or anything like that.
And I also don’t understand what happens to food, for example, on the second day, except for it cooling down:009:
I completely agree about storage. Only those who don’t return from work after 8 pm can cook every day. I have to cook for several days, so I had to abandon the aluminum patch, because... it reacts with what is cooked. Now I stew the meat in a glass saucepan, cool it and store it in it. Glass does not react with anything. And there is no need to transfer the product without additional heat treatment - everything will be stored longer in its original container. And if you transfer it, then only after it has cooled down.

Silent

19.01.2011, 17:30

I keep both the soup and the second one for 3 days, then I inspect it with caution, and if in doubt, leave it out. I have neither the time nor the desire to cook more often. Salads are only fresh; I add Olivier and vinaigrette before eating. I store it either in plastic containers (I would like to switch to glass) or in enamel pans.

19.01.2011, 17:47

19.01.2011, 17:57

I think it’s purely a loss of vitamins and taste. Of course, there are exceptions - many soups (almost all tomato soups, borscht, solyankas of all kinds), the so-called “second day dishes”, which only become tastier on the second day. Somehow I can’t remember a single second dish that would benefit from storage in the refrigerator in terms of taste and benefits.

If the products have been subjected to heat treatment, then it seems to me that vitamins don’t care about storage :)) And it’s unlikely that gastroenterologists care about vitamins and taste.

19.01.2011, 19:21

If the products have been subjected to heat treatment, then it seems to me that vitamins don’t care about storage :)) And it’s unlikely that gastroenterologists care about vitamins and taste.
Soups and borscht are a matter of taste. Of all the people I personally know, only my mother loves them on the second day and beyond. The rest prefer fresh.
But I can’t say anything about the taste after storage - I haven’t done this for a long time. But I guess I didn’t like it, because... For some reason I started cooking every day. I only remember what to warm up mashed potatoes it was difficult.

Well, I don’t even know what to say... it turns out that the body takes vitamins and necessary microelements only from raw foods? This simply cannot be... of course, there are fewer of them in stewed zucchini than in raw zucchini, but there are extremely few pure raw foodists ...
On the top topic - for example, I cook dinner every day because it’s faster and more convenient for me.
I can’t say that the range of dishes is very fancy and extensive; I cook very simply. Therefore, there is no practical sense in preparing dinner for two days. I usually have two cooking principle oven (baking) or in a double boiler. We don’t prepare or eat complex salads (I sometimes indulge, order something like Olivier in a restaurant, but other family members don’t like that). Therefore, the only condition is to come home forty minutes before dinner and put the product into the steamer-oven.

19.01.2011, 19:28

Before reaching your table, food is stored and transported and this takes weeks, or more often months, then you heat-treat it and by this point there is little left in it, so an additional week or so in your refrigerator will no longer be enough for it. The gray wolf is scary.
So what to store or not to store is just a matter of taste and personal preference and does not affect health.

19.01.2011, 22:03

I prepare soup for 2 days, borscht or cabbage soup for 3
I usually have a side dish or meat left over from dinner for lunch... I don’t store anything longer

20.01.2011, 00:18

We eat soup for two days, rarely three. We also eat the second one for a couple of days. I throw out the dressed salads the next day if no one has eaten in the morning. But I still try to dress salads in portions - in a plate, and then we eat the undressed salad for three days. This does not apply to salads with fresh vegetables; I prepare them in small portions, otherwise they will leak juice.

20.01.2011, 00:37

I prepare soup for 3-4 days, sometimes dinner for 1, sometimes there is leftover for the second day too. Salads from fresh vegetables are eaten immediately.

Masyanechka76

20.01.2011, 00:52

Since I work 2 days a week, I prepare soup for 4 days, and hot dishes - on the first day off for one time, and on the second day off - for 3 days. And then all over again:065:. When the child appears, then for 1-2 days, no more.

20.01.2011, 01:33

I cook for 3 days and eat it in 1-2 days. I only throw away moldy cheese and vegetables from food.

20.01.2011, 13:40

I prepare the soup for 3-4 days. The second one is quickly eaten, the maximum lasts 1-2 days in the refrigerator. Salads every day :)

20.01.2011, 17:42

The soup can be stored for 3-4 days.
Fried-stewed-baked chicken - two days (it’s simply not enough for longer).
Salads for two days.
I noticed that food cooked once tastes better... But where can I find the time and energy to cook every evening?
I only bother for the child, but even then, simple dishes. Because she comes home from kindergarten classes hungry as a wolf, if you don’t feed her right away, then there’s cottage cheese and buns, and that’s it, goodbye dinner!

20.01.2011, 17:47

After preparing salads, such as Olivier, I put them in glass pan, I trample them with my knee, cover them with a lid, and they keep well for several days in the refrigerator. I add mayonnaise before eating. I don’t store salads with cucumbers and tomatoes this way.
After cooking, I cool the soups, pour water into the sink and place the pan there. I put it in the refrigerator while still warm. It can be stored for a long time, 4 days exactly. I heat it up in a plate in the microwave.
I also try to put the main dishes in the refrigerator while still warm.

You can’t put warm things in the refrigerator. An ideal environment is created for the reproduction of some kind of reptiles.

20.01.2011, 19:28

breakfast and dinner - for one day, because I want variety, but soup, of course, for 2 days,
Borscht and cabbage soup - sometimes on the 3rd day they taste better, they “simmer”. If there is anything left, reheat it for a maximum of 3-4 days.
I don’t agree about the fact that food doesn’t spoil. I saw spoiled New Year's jellies, sour buckwheat cutlets and rice covered with moldy "moss", all of which were stored in the refrigerator for more than a week.

20.01.2011, 20:38

No one here wrote that food does not spoil, are you really there or what? All products have a shelf life, but they cannot be stored as long as you like. I don’t understand why such obvious things have to be written.
I actually saw moldy pasta at my mother-in-law’s place because it had been sitting there for more than two weeks.

20.01.2011, 23:05

for 4-5-6 days, I store food in such a miracle of engineering as a refrigerator;), in fact, it is designed to store food for a long time.
Nothing has ever gone bad and no one has ever been poisoned. My parents stored food for the same amount of time and with the same wonderful results. :)

I’m in the same bewilderment as your friends; I personally determine the degree of freshness of a product by the shades of smell, and I don’t understand how you can throw out two-day-old fresh food.

21.01.2011, 01:01

my friend was poisoned by meat pies. which have been in the refrigerator for a week. then they were warmed up by the mother-in-law and treated to them. Well, it didn’t come to the hospital - she was saved at home.

21.01.2011, 01:38

It is not yet known what degree of rotten meat was in these pies initially and whether the refrigerator worked well.
I store meat and fish at a temperature of 0+2 degrees, where it can officially be stored for 2 weeks, but I haven’t tried it for more than a week.

21.01.2011, 11:29

I cook soup for 3 days, and the second usually for 2 (very rarely for 3). We live together with a child.

Lelenka

21.01.2011, 13:53

We succeed when it suits. Most often, soup is stored for 3-5 days. My mother-in-law convinced me for a long time that the soup must be boiled every day, otherwise it will spoil. But in this case, after the second boiling it is simply impossible to eat it! Therefore, we always pour the soup with a clean ladle; it sits at a temperature of 5 degrees and does not spoil. It also doesn’t spoil longer, but these are already my cockroaches - it seems to me that after that it becomes completely tasteless and I throw it away...

PS: When I had an old refrigerator, everything was thrown out faster.

21.01.2011, 14:35

Having heard enough opinions here, I didn’t throw it away, but ate the soup in the morning, cooked on Sunday evening. Oddly enough, it tastes like freshly brewed! Maybe because it's vegetarian and not meat?..

Fat guys

21.01.2011, 14:59

I don’t understand why throw away food if it hasn’t gone bad, simply because it wasn’t cooked today? This can be easily determined. I cook the soup exactly for 3 days, the second one also for 2-3, as it goes. But there are maximum 2 salads.

21.01.2011, 16:33

Bolognese sauce only tastes better on day 2, it is even recommended to prepare it in advance)
Well, for example, I marinate the meat in advance, it turns out tastier.

21.01.2011, 16:52

soup - 1-2 days
dinner - for one time, sometimes I can take it to work on the next day. day
Baked pork, pate, pastries - 3 days

23.01.2011, 21:15

100! I cook for several days, nothing has spoiled and no one has ever been poisoned. The refrigerator maintains the same temperature, at which it is simply impossible for food to spoil. The bottom shelves are the coldest, so naturally I store them there.
+1 The refrigerator is a wonderful invention:) I store soup and other things for several days. I throw it away when it goes bad. Of course, it’s great to cook fresh every day, but I get home at the earliest at 7 pm, so I inevitably have to cook the soup and the main dish the day before!

24.01.2011, 00:37

Can be stored in the refrigerator for a long time. but each of us decides for himself what is fresh for him and what is not. Therefore, you need to store based on your instinct. You cannot eat food on the third day, considering it stale - cook so much so that there is no leftover. After all, every housewife knows her family’s food needs. Why then cook a lot and then throw it away?

24.01.2011, 02:11

I've read a lot here. that people store food for 3-4 days. I cooked porridge with pumpkin and gave it to my husband for breakfast on the 3rd day - I decided to sniff it well - ewww. went down the toilet. still - 1-2 days maximum. well, let's not talk about special dishes- sour cabbage soup. - indeed, the day only tastes better

24.01.2011, 10:16

Soup for no more than 2 days, for breakfast everything is fresh (porridge, omelet, pancakes, etc.), I cook dinner almost at once or the next day I eat the leftovers at work. It's confusing, but everyone is used to it.

30.01.2011, 13:42

It depends on what kind of food. Salads. vinaigrettes - maximum 2 days. And then the next day is not a pleasure. Soups 2-3 days. The second meat also takes 2-3 days. Usually it is destroyed within 2 days. Such as porridges, amlets - freshly prepared. :))

30.01.2011, 19:40

soup 2-3 days. I never eat hot food a second time myself, I can feed my husband 2 more times, i.e. storage for a day or two)

31.01.2011, 13:49

The soup sometimes lasts for five days. It's mostly my husband who eats it, which is why it takes so long. The second one is enough for a day or two. The pies immediately fly away and do not have time to be stored;)

Olgutka

24.02.2011, 13:15

And the broth, cooked on meat with a bone, but not seasoned, is empty, like a preparation - how long do you store it?

24.02.2011, 13:52

soup - it can sit for 4 days, but on the 4th day not everyone eats), the second - for a maximum of 2 days - then we eat everything.

Marina_Bu

24.02.2011, 18:47

2-3 days maximum...Then I take them outside for cats and dogs - it’s a shame to throw them away...

Mistral

24.02.2011, 19:31

I usually cook for one day, i.e. every day fresh soup and second. There is no doubt that, for example, it is funny to cook borscht for one day, because... it tastes much better on the second day. I can also stretch out stewed meat for two days, but rarely. BUT, all this is because, firstly, I don’t work, and secondly, the whole family loves to eat delicious food and something new every day :))

25.02.2011, 00:13

But what about the fact that the nutritional value of food decreases during storage? I try to feed fresh food, well, in addition to soups and sometimes side dishes;)

25.02.2011, 00:56

But what about the fact that the nutritional value of dishes decreases during storage? Yes, there is no nutritional value.... Everything was lost during storage and transportation.

25.02.2011, 01:07

2-3 days maximum, then I throw it away.

25.02.2011, 12:51

soup - 3-4 days
salads maximum 2 days

25.02.2011, 13:08

I don’t like yesterday’s dishes. The only thing is soup for two days and borscht for three. But I prefer to cook and eat everything else.

Hamyakaza

25.02.2011, 20:45

Only side dishes last a long time for me - up to five days, probably. But borscht, for example, I only dream :)) that it would sit longer - in my opinion, it only becomes tastier. Within reasonable time limits, of course. But we’ll gobble it up in no time, sir.

I don’t understand how to store a salad dressed with mayonnaise. Well, until the morning at the most...

Olgutka

25.02.2011, 20:55

I don’t understand how to store a salad dressed with mayonnaise. Well, until the morning at the most...
This way you don’t have to season the entire amount of ingredients, but only chop and season before serving required quantity- at least a bowl, at least in portions. I'm in Lately I switched to this option where I chop everything, mix it and keep it in a saucepan in the refrigerator, and only take out as much as I need.

I don’t like yesterday’s dishes. The only thing is soup for two days and borscht for three.
But borscht, for example, I only dream :)) that it would sit longer - in my opinion, it only becomes tastier.
Why does borscht get better? This sour cabbage soup is better, tastier, but isn’t freshly prepared borscht better? I’m not talking about shelf life now, I was just surprised that it’s better later.

25.02.2011, 23:03

Hamyakaza

26.02.2011, 11:26

Why does borscht get better? This sour cabbage soup is better, tastier, but isn’t freshly prepared borscht better? I’m not talking about shelf life now, I was just surprised that it’s better later.

Exclusively for my taste. I don’t like freshly prepared borscht, that’s all. I like it when everything is infused, the potatoes turn pink, etc. :)

26.02.2011, 11:56

I keep it until I eat it or until I feel like I’m scared to eat (I smell it and taste it). Soup for no more than 3 days (except chicken broth), meat for 3-4 days, fish for no more than a day (I don’t store seafood at all), porridge without milk for up to 5 days, salad without dressing for 1 day.

26.02.2011, 11:59

I store it until everything is eaten to the last crumb. In the refrigerator, of course. Usually it is 5-7 days for all products and dishes.
And so do I, but up to 5 days. Fresh for the child. My husband and I usually finish our meal.

Violochka

26.02.2011, 15:20

Exclusively for my taste. I don’t like freshly prepared borscht, that’s all. I like it when everything is infused, the potatoes turn pink, etc. :)

:099:I also like it brewed:019:
I only like freshly prepared soups.

26.02.2011, 19:54

I don’t store soups for more than 2 days, neither do soups, but my parents freeze something, but it seems to me that this reduces the quality of the dishes.

27.02.2011, 16:32

we eat today or tomorrow, then I give it to the dogs on the street (if it’s meat), pasta for 2 days, I immediately throw away the milk porridge if I haven’t finished it on the day of preparation, in general I try to cook for 2 meals
Girls, who stores food for up to 4-5 days, and don’t you get tired of eating the same thing?

Moonlight

11.03.2011, 00:52

maximum 24 hours
for children only freshly prepared food

11.03.2011, 01:57

It’s usually like this for me: if it’s cooked on the first day and not eaten the first or second, then on the third day I throw it away in the morning!

I do the same.

11.03.2011, 14:02

I think it’s solely the loss of vitamins and taste. Of course
As far as I know, most of the vitamins are lost either in the process long-term storage(not 3-4 days in the refrigerator, but those days, weeks and months before the product reaches your table) and most of all during the cooking process.
In general, it seems to me that homemade cutlets from the day before yesterday are better than “today’s” semi-finished ones, and buckwheat cooked the night before better porridge"Bistrov", sweet granola and nesquiks. This is what I'm proceeding from.
In general, it seems strange to me that people are so worried about yesterday’s salad, while they themselves gobble up mayonnaise, which generally has a shelf life of 6 months (not to mention their glorious composition).

Pasta is tasty and nutritious, light and easy to prepare. They fit perfectly into the intense rhythm of life of a modern person.

Pasta came into our lives and immediately fell in love with it. First mentions of similar products date back to the 4th century. BC. IN modern form culinary product showed the residents of Japan.

Pasta came to Italy a couple of thousand years ago. It was the Italians who learned how to cook delicious pasta and made this dish famous throughout the world.

The first pasta and the recipe for making it were brought to Russia by Peter I. He was interested in the unusual dish that he was treated to. The product quickly became loved by the residents of our country.

This universal product good both on its own and as a side dish. Recipes Italian pasta became very popular and was liked by many. Naturally, in every home you can find 1, 2, or even 3 packs of pasta.

After all, for cooking various dishes you need to take different products. They also have differences in taste qualities. Therefore, sometimes housewives have questions about the correctness of their storage.

How to store pasta? How long can pasta be stored? How long can cooked pasta be stored in the refrigerator? After all, if stored incorrectly, this product can quickly deteriorate or become infested with barn rodents (they can even be found in multi-story buildings).

Each package of pasta has a shelf life written on it. It may differ as it is made from different varieties wheat.

Products made from durum varieties are considered to have the longest shelf life. Their shelf life can be up to a year. Pasta made with the addition of eggs, milk or cottage cheese can be stored for no more than 6 months. And with the addition of an ingredient such as tomato, no more than 3 months. These deadlines are only suitable for pasta with intact original packaging.

If the package of pasta has been opened or damaged, it should be closed with a special clip to prevent the possible entry of insects or rodents or an increase in humidity.

But the best way Store an open pack in a plastic or glass container with an airtight lid.

Basic storage conditions.

Should be stored at a temperature not exceeding 25 degrees and with a humidity not exceeding 70%.
If the package is damaged or opened, it is better to pour the pasta into Plastic container or glass jar with an airtight lid for further storage.
The product is stored in a dark and cool place. Sun rays have a bad effect on the product, destroys riboflavin, a vitamin from group B. For storage, you can use light-proof containers or store in kitchen cabinet. You can also buy pasta in cardboard packaging.
When pouring a product from a pack into a container, you should write the expiration date before throwing away the original packaging.

How long does boiled pasta last in the refrigerator?

Housewives prepare a variety of dishes for more than one meal. The same applies to dishes with the addition of pasta.

To increase the shelf life of finished products, use a refrigerator. After all, at room temperature, pasta can spoil within a day, and a dish with the addition of various sauces and even faster.

In a refrigerator finished product can be stored for up to three days, at more long term additional heat treatment. This period is suitable for pasta without any additives.

How to store boiled pasta.

Clean, cooked pasta should be placed in a container with an airtight lid and refrigerated.
Pasta without adding sauces or gravy can be stored in the refrigerator in a container covered with foil. First add sunflower or olive oil. The product can be stored this way for a little more than 2 days.
You can also place clean pasta in a plastic bag and place it in refrigerator. Thus, you can extend their shelf life by 1.5-2 days.

Pasta products are tasty and varied, but there are people who prefer pasta to a store-bought product made in a factory. homemade.

For such a product, there are other storage periods and conditions. Raw they are stored frozen in the freezer. The shelf life is 1 month.

For boiled pasta When homemade, the shelf life in the refrigerator reaches a maximum of three days.

Beneficial features

There is an opinion that pasta does not carry any useful properties the body and have a detrimental effect on the figure, but this is a mistaken opinion. Many nutritionists recommend using this product when fighting excess weight.

Only for this you need to choose pasta exclusively from durum wheat. When cooked, the calorie content of this type of pasta is reduced by almost half of what is indicated on the package.

In durum wheat pasta high content carbohydrates that come from fiber and slowly digestible starch. This allows you to saturate the body for for a long time, since carbohydrates take a long time to digest and glucose levels rise slowly.

Part of this product included vegetable proteins, B vitamins and vitamin E. Minerals are also present: potassium, iron and manganese.

Nowadays, any product, including pasta, can be bought at the nearest store. Therefore, there is no point in stocking up on large amounts of pasta unless you are a big fan of this product.

Pasta, as already mentioned, is a source of vitamins and minerals, so we must not forget about their proper storage in order to avoid loss of their beneficial properties.