Storing Pastagreenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
what is the best way to store pasta for the long term??? I thought of using my food saver vacuum thing - but I'm sure it would totally crush the egg noodles, and probably some of the other types of pasta. Right now, I have probably 80 lbs of different types of pasta just in their original bags/boxes inside a extra-large Sam's type plastic storage tub. I feel that I should do something more . What is everyone else doing with pasta???
-- jeanne (firstname.lastname@example.org), August 28, 1999
I am storing my pasta the same way you described. I do know that pasta can have pasta bugs. I read somewhere that the pasta will develope a white coating if the bugs are present, although I have never seen any sign of that. Is anyone storing homemade pasta? I am thinking about making my own noodles for storage.
-- Carol (email@example.com), August 28, 1999.
Understand your dilemma, I have the same one. I sort of divided mine, using the method you describe, but also bought some storage jars (very tall) with the attached glass lid with the rubber ring and filled it with pasta and put in a oxy absorber. No problem so far with implosion of noodles or spaghetti.
Anyone have a better idea or experience?
-- Sammie (firstname.lastname@example.org), August 29, 1999.
I have never had bugs in my pasta and I keep a lot around. I have a gallon jar for each type of pasta I keep and keep those full. For longer storage I have kept things in their original packaging in the pantry for several months with no problems. I have also put packages in food grade 6 gallon buckets with tight lids for long periods of time. I would imagine that oxygen absorbers would be a plus to help prevent bugs though.
Oh this is the midwest and we have lots of bugs around.
-- Beckie (email@example.com), August 29, 1999.
I'm not sure I'd worry much about the bugs. In the Sahara, they simply float the maggots to the top and skim them off. I buy stuff like rice and pasta as much for the pachaging as for the price. The 5 lb bags of spagetti are cheap, individually wrapped in plastic, and, most importantly, take up very little space. Fortunately, I got 20 used 55 gallon plastic drums (for only $150). I simply dump everything in the drums. I see no problem yet.
-- Dave (firstname.lastname@example.org), August 30, 1999.
Store bay leaves with your pasta. Keeps the bugs out. Works with flour and rice, too.
-- yerfdog (email@example.com), August 30, 1999.
Buy only solid flat pasta - spaghetti, other sizes. No hollow macaroni, no egg noodles, no lasagna noodles. Too much air.
Pack in quart jars and vacuum seal, or dust with diatomaceous earth, or just close tight. Maximum food, minimum space, no rat problem.
For large scale storage, buy a used tin trunk at Goodwill, etc, for about 10 bucks. Put pasta and beans in sealed bags in the trunk, holds a couple hundred lbs. Rat proof, bug proof, waterproof.
-- bw (firstname.lastname@example.org), August 30, 1999.
One way is to store your pasta in 5 gal. buckets with your salt. Don't layer, just pour salt around the pasta. The salt keeps the bugs out and the pasta keeps the salt from caking. This works with all pasta except the macaroni types, as the salt will collect inside and will be difficult to get out.
-- Juniper (email@example.com), September 03, 1999.