Leftover Uncooked Pasta Dough
I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or two it started turning darker which I didn't expect. I'm wondering what I can expect if I roll and cook this pasta in terms of taste, texture and appearance. (I'm not asking about food safety.)
Best Answer
I don't have the exact same experience, but I did have some egg pasta noodles I'd already rolled out in the fridge for a couple days, and they discolored like yours did. I cooked them anyway and really didn't detect any difference. I felt, if anything, the pasta might have been a bit firmer than if I'd cooked it fresh, but I'd think that has more to do with partial drying or gluten formation/relaxation in the fridge than anything. I didn't taste any difference through the sauce, or notice a change in appearance.
That said if you only roll it now, I don't know if you'd have the same, slight textural difference I did.
....You could perform a simple experiment, pinch some off, roll it into a sheet, cook and see what you think. Since my pasta, eggy though it was, might have had more salt (or something), there's no guarantee my experience would be the same as yours.
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Quick Answer about "Leftover Uncooked Pasta Dough"
If you have leftover pasta dough, or if you want to pre-make your dough for later use, simply make your dough and roll it into one large ball. Lightly flatten the dough into a disk and then wrap the dough in a double layer of heavy duty plastic wrap and place it in your freezer. It will stay fresh for up to four weeks.Can you store raw pasta dough?
Drying & StoringA fresh ball of dough can be made up to 2 days before shaping; just wrap it tightly in cling film and refrigerate. Fresh pasta that has been shaped can be tossed with a little flour, packaged in airtight plastic bags, and refrigerated for up to 2 days, or frozen for up to 4 weeks.Can you reuse pasta dough?
If the dough is too wet, add more flour. If the dough gets messed up, scrunch it together and reroll it. Pasta dough can always be salvaged, even if you think the dough is fighting you. Boxed, dry pasta is made with semolina flour, but for fresh pasta, all-purpose flour works just fine.What can I do with dry pasta dough?
If pasta dough is too dry, adding a small amount of water at a time to the dough will solve the problem of having dried dough. If the pasta has not formed a perfectly moist ball after adding a little water, then you can add a small amount of flour to the dough to help obtain your desired texture.Can I reroll pasta dough?
Pasta dough is pretty forgiving, I discovered. You can reroll your mistakes, and it will just be a tiny bit tougher. Although Italian cooking diva Lidia Bastianich calls for a little olive oil in her fresh pasta recipe, most formulas use only egg and flour.2 ways to adjust your pasta dough.
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