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OK so I will not do Lasagne this year..

I am thinking about Chicken Parm. With a side of
pasta.. of some long and stringy sort.
how long can I freeze it? a couple of weeks?
and do I freeze it in water or as dry as I can get it??


BTW this is a pre thread to my menu thread..

You can freeze pasta for quite a while (couple weeks/months). Use a good, freezer-strength gallon Ziploc bag. I do it all the time when I make a huge batch and want to have it easily for lunches and stuff or for a convenience dinner instead of fast food (since we pretty much can't do fast food at our house any more).

I know you don't cook gluten-free, but Tinkyada makes a GREAT GF pasta.

buffettbride wrote:You can freeze pasta for quite a while (couple weeks/months). Use a good, freezer-strength gallon Ziploc bag. I do it all the time when I make a huge batch and want to have it easily for lunches and stuff or for a convenience dinner instead of fast food (since we pretty much can't do fast food at our house any more).

I know you don't cook gluten-free, but Tinkyada makes a GREAT GF pasta.

thanks.. I will try some



but for my Dad?? gotta stick to the old school



thanks for the advice..

Get some of those bag that sucks out all the air and seals it up!

lostparrot wrote:Get some of those bag that sucks out all the air and seals it up!

that sounds nasty