How Long Does Pasta Dough Last in the Fridge?

If you cannot use fresh pasta dough daily, you can freeze the leftover dough for three to four days and enjoy freshly made noodles whenever you wish. Pasta dough can be frozen in different forms, including balls, sheets, and shapes. For storing pasta dough, you should portion out the desired quantity of dough for each person and freeze the balls in separate portions. You can then roll each piece into small balls and store them in freezer bags or the refrigerator.

How Long does Pasta Dough Last in the Fridge?

Fresh pasta dough keeps well in the fridge for two to three days. Place it in the freezer if you need to store it for longer. The dough will be held in the freezer for up to four weeks if wrapped tightly in plastic. Fresh pasta dough can also be frozen for up to a month if vacuum sealed. To keep it fresh, store it in the refrigerator after it has been rolled out.

Before storing pasta dough in the fridge, ensure it has not gone off. Fresh pasta dough should look elastic, not crumbly, and should not smell stale or powdery. You should also avoid over-kneading it, making the dough rigid and stiff. Pasta dough should feel moist and elastic, not crumbly or sticky. If it is too dry, add more flour until it is smooth and elastic.

Homemade pasta dough is straightforward to prepare and store. You can form the dough by hand or with a machine. However, you must store it properly to maintain its color, flavor, and texture. To store pasta dough, use plastic wrap and a container. Pasta dough can keep for up to two days, and it is recommended to refrigerate fresh pasta for a few days to avoid runny dough.

How to Make Pasta Dough at Home?


  • 2-cups of flour
  • Three giant, room-temperature eggs
  • Olive oil, two tablespoons
  • One salt shaker
  • Two teaspoons of water, or more as necessary


Step 1:

Mix flour, eggs, salt, and olive oil in a bowl. Up until a homogeneous and highly thick dough is formed, add water to the flour mixture one teaspoon at a time.

Step 2:

Spread the dough on a surface and knead it for ten minutes. Give the dough five to ten minutes to rest. Use a pasta machine to roll and cut the dough into the desired pasta form after dividing it into eight balls.

How to Store Pasta Dough for Quick Use?

If you are making fresh pasta but won’t cook it right away, you must store it properly to preserve its flavor, color, and texture.

The best way to preserve pasta for immediate use is in the refrigerator.

How to Chill Pasta Dough Balls Before Forming the Pasta?

  • Start by making your pasta dough as usual.
  • After that, securely cover the pasta dough in plastic wrap and put it in the fridge. Before it needs to be shaped, a fresh ball of dough can be stored in the refrigerator for up to two days.
  • The dough should now be removed from the refrigerator when you are ready to use it.
  • Finally, let the dough cool to room temperature before shaping and cooking.

Storing Shaped Pasta Dough in the Freezer

  • The pasta dough should be made as usual, and then it should be wrapped in plastic.
  • Next, give it an hour to rest.
  • To flatten the dough, you can either pass your pasta through a machine or roll it with a rolling pin.
  • Next, cut and form your pasta using a machine or by hand if you prefer.
  • Continue to sprinkle flour over the freshly formed spaghetti.
  • Toss everything lightly and generously with flour to prevent them from sticking together.
  • On a baking sheet, let the long noodles dry for fifteen minutes.
  • If the pasta noodles are lengthy, like spaghetti, they can then be coiled into a nested form.
  • On a parchment paper that has been floured, place the nest-shaped noodles.
  • Nest-shaped pasta should be stored in the refrigerator for up to two days in an airtight container or ziplock bag.
  • Toss the pasta with flour gently if it is a short pasta shape, such as penne or macaroni.
  • Short pasta should be spread out on a baking sheet lined with parchment and left to dry for 15 minutes.
  • After drying, distribute the pasta forms equally inside an airtight container.
  • Put refrigerator-safe containers in there. This is also shelf-stable for two days.
  • Avoid putting weight on the plastic containers or ziplock bags containing the pasta dough to stop the pasta shapes from sticking together.

What are the Seven Things You Must Know While Making Pasta Dough?


All you need is a work surface, a rolling pin, a sharp knife, and a lot of labor. If you’re producing thin sheets for ravioli and other filled pasta, a food processor and a pasta roller will make your life easier.


Look for flour marked “00” (doppio zero) in Italy. Although brands differ, the number indicates that the flour has been finely ground. Select one that has been explicitly milled for pasta and check the protein content; it should be between 10% and 12%. Gluten strands are created when the flour is mixed with moisture (from the eggs), giving the pasta its strength and shape.


Eggs enrich the dough by adding fat, which gives it a smooth, silky finish and provides water for the gluten. Most medium eggs weigh 55–65g and typically contain 90% water and 10% protein in the whites and 48% water, 17% protein, 33% fat, and 2% carbohydrate in the yolks.

The Ideal Proportion

The pasta results will vary depending on the white to yolk ratio, and the dough will be more malleable and prosperous with more egg yolk than egg white. Although there are countless variations, use one whole egg plus two yolks for every 150g of flour for a dough that always turns out.

Don’t add salt; let the sauce and salted cooking water season the food.

Combining and Working

Using the blade attachment, combine the flour, egg, and yolks in the food processor until a crumbly mixture forms. Place on a work area and knead by hand for approximately five minutes. The final dough should be uniform and smooth, with the consistency of modeling clay that is neither too moist nor too dry. If in doubt, err on the side of too sticky; you can always flour the dough but not add more water.

Let the Dough Rest

Before rolling, wrap in cling film and chill for at least 4 hours. The gluten strands will relax, and the flour will absorb the water during this period, producing a robust, malleable, and rollable dough.

The requirement for rest increases as yolk content does, and it takes six hours to rest pasta produced just from yolks.

The Dough is Rolled

Roll the spaghetti out as thinly as you wish using a rolling pin after flouring the work surface. Alternatively, if you have a pasta maker, flour the rollers before feeding a piece of dough through the widest setting. Please don’t pull the dough through; let it come through naturally. Pasta should be folded in half and then run through once more. 2-4 times is plenty. Without folding, decrease the setting and run the pasta through twice. Finally, increase the ground to the thinnest setting and run the spaghetti through just once.

It can now be chopped, filled, or sculpted. To prevent them from clinging to one another, lightly dusted the spaghetti shapes with flour.

What are the Four Mistakes that Must be Avoided While Making Homemade Pasta?

Moist Dough

A substantial amount of egg yolks is typically used to create a thick pasta dough. The weight and liquid of eggs vary, and it is simpler to weigh the eggs and wheat to achieve a proper pasta dough. It could seem like the flour needs more fluid when the eggs are added; thus, knead the mixture briefly. Stay away from the temptation to add more juice; good pasta dough should be firm. 500g “00” flour (double zero is a sort of flour), ten egg yolks, two whole eggs, and a dash of salt make up Jenny’s go-to pasta recipe.

Stiff Dough

The pasta dough should be silky after being kneaded. Because the dough needs to rest for at least an hour to allow the gluten to relax, you can’t roll it out immediately. Make a lot of dough; this is a beautiful idea. You can freeze unrolled pasta dough and remove it when ready to roll it.

Fresh Pasta’s Color has Changed

The presence of eggs in the dough might cause fresh pasta to change color after rolling. If you’re not planning to cook the dough immediately after moving it, it’s better to preserve it in the refrigerator or freezer to lengthen its shelf life and prevent color fading.

Overcooked, Soft Spaghetti

Dried pasta takes longer than fresh pasta (it will cook in boiling water for 2 to 3 minutes). Cook your pasta just before serving or eating to prevent overcooking. Sprinkle some olive oil over the food right after it has finished cooking.


For two to three days, fresh pasta dough keeps well in the refrigerator. Put it in the freezer if you need to keep it for a more extended period. If the dough is tightly wrapped in plastic, it can be frozen for up to four weeks. If vacuum wrapped, fresh pasta dough could also be frozen for up to a month. Once it has been rolled out, please place it in the refrigerator to keep it fresh.

Please ensure the pasta dough has not expired before placing it in the refrigerator. Fresh pasta dough shouldn’t be crumbly; it should seem elastic, and it shouldn’t have a dusty or stale smell. Avoid over-kneading the dough as well, as this can make the dough tough and moist.