Can cooked home-made fresh pasta be frozen? Made too much pasta with meat sauce.?

Answer 1

You can most certainly freeze it but it will not be the same when you defrost it. Store in the fridge and eat the next day (or earlier) if you can.

Answer 2

Traditionally, tomatos were made into paste and it's the paste that was used to make the gravy. Our family's traditional sauces start with paste - although I've used fresh tomatos. Even though the consistency of sauces made with paste or tomatos is almost the same, they taste different because the tomatos in the paste have been changed during processing. My best sauces always simmer for at least 6 hours...until they're thick and a very dark red-brown. In the sauces made with tomatos, if you look closely, you can see the little bits and pieces of tomato flesh. You might let the sauce cool and put it through a blender to make it smoother and consistently thick then reheat and cook the meat in it. Or put the tomatos through a blender or food processor before adding them to the sauce. I never would do this but it would make the sauce look more like commercial sauce. This sounds trite but the sauces do taste better the second day. Recipe (Sorry, no measurements) Saute onion, garlic, course pepper, basil and a pinch of oregano in olive oil. If you'd like, add a little crushed red chili, too. Add tomatos and chopped Italian parsley. Let it slowly simmer uncovered for about 4 hours and add some salt. Depending on how long the meat you're using will take to cook, you can add it here - especially if it's chicken. If it's a whole trussed chicken, add it to the sauce after 3 hours cooking time. Usually there's enough liquid for cooking but you might pay attention to the wateryness of the sauce. You want it to simmer long enough for the tomato to break down and thicken the sauce but you don't want to scorch it. If you need to, add a little more water. Taste for salt every once and awhile. Continue cooking until it's thick, dark and yummy.

Answer 3

i thinkpossibly it will get freezer burn. fresh pasta is way to yum to place in the freezer and get trashed. let it cool, then place in the freezer covered in plastic wrap and eat it the next day.
or later in the day. make sure you cover it though it the fridge cos it hardens pretty quick cos it doesnt have the preservatives. Goodluck!

Answer 4

I'd have to agree with 'PT'... don't think the texture will be the same.
Here's an idea for you...

Pasta Ring: Give the noodles a quick rinse in cool water; drain. Mix with butter or olive oil (1 tbsp. per 1 lb. of pasta). Lift pasta, a handful at a time, and let strands shake out until fairly straight; lay neatly around the center of a ring mold. Repeat, using all the pasta; pat to make level. Let stand at least 1 hour.
Invert a flat, rimmed microwave-safe plate over mold. Holding containers together, flip over and lift off mold. Cover pasta with microwave-safe plastic wrap. Heat in microwave on HIGH until pasta is hot, about 5 minutes. Uncover and fill with stew, or the following recipe...

"Beef Stroganoff" - 5 or 6 servings

1 lb. mushrooms
1 onion; peeled and chopped
3 tbsp. butter or margarine
2 tbsp. brandy
2 tbsp. all-purpose flour
1 tbsp. Dijon mustard
1 tbsp. catsup or tomato paste
2 tsp. prepared horseradish
1 cup beef broth
About 1 cup sour cream
Salt and pepper
1 lb. fat-trimmed tender beef (such as tenderloin or New York strip)
Pasta ring (above); heated
2 tbsp. chopped fresh dill or 1 tsp. dried dill weed

1) Rinse mushrooms; trim off and discard discolored stem ends. Cut mushrooms vertically into 1/8 to 1/4" slices. In 10 to 12" nonstick skillet, combine mushrooms, onion and 2 tbsp. of the butter. Stir often over high heat until juices have evaporated and mushrooms are lightly browned, about 10 minutes. Add brandy; stir until liquid has evaporated, about 1 minute. Remove from heat; stir flour into mushroom mixture. Stir in mustard, catsup, horseradish and beef broth.
2) Return skillet to high heat; stir until mixture is boiling, about 3 minutes. Add 1 cup sour cream; stir to blend. Add salt and pepper to taste. Pour mushroom sauce into a bowl.
3) Rinse meat and pat dry. Cut across the grain into 1/8" slices. Rinse and dry skillet; place over high heat. Add remaining tablespoon butter; when it just begins to brown, add half the beef. Stir until meat is lightly browned in some places and still pink in others, 2 to 3 minutes. With a slotted spoon, transfer cooked meat to mushroom sauce. Add remaining beef to skillet and repeat to brown. When all the meat is cooked, return stroganoff mixture to skillet; stir until bubbling, 2 to 5 minutes.
4) Pour stroganoff mixture into center of pasta ring; top with a dollop of sour cream and sprinkle with dill. Cut through pasta with a sharp knife and serve stroganoff and pasta with 2 large spoons.