Mama Mia! Italian Scientists Find New Way to Extend Fresh Pasta Freshness
Updated: Nov. 09, 2022
How long does fresh pasta last? Researchers have found a recipe to make it last even longer
Everyone knows fresh pasta doesn’t last very long, right? Well, researchers in Italy have discovered a way to extend the shelf life of pasta for up to a month. For those who love fresh pasta, this is great news: Let’s hear it for pasta innovation!
Pasta dishes have been part of Italian cuisine for centuries, and a kitchen staple for everyone around the world for several generations. But the wonderful thing about pasta is that we’re always learning new things about how to improve it. Italians love pasta so much that they never stop innovating their beloved foodstuff.
The danger for fresh pasta is this: The longer it sits in your refrigerator, the higher the chances that yucky, unhealthy mold and fungus will grow.
How Long Does Fresh Pasta Last?
Typically, unopened store-bought fresh pasta only lasts about two or three days in the fridge. It can last longer if you pop it in the freezer, though—up to a month or two.
What Did Researchers Discover About Fresh Pasta?
Pasta science is serious science. The fresh pasta study was published in the journal Frontiers in Microbiology and carried out in part by Italy’s National Research Council, the largest public research institution in the country. According to the Guardian, scientists in Italy experimented with several types of packaging, adding a probiotic mixture to the pasta dough to reduce the growth of undesired molds and fungus. The results suggest the new approach to packaging extends the shelf life of refrigerated fresh pasta to 120 days.
Researchers ran tests with a short, thin twisted pasta shape called trofie, according to New Food. One set of fresh pasta was made and packaged in the conventional way, while a second set was manufactured traditionally but stored in modified atmosphere packaging (MAP). MAP is an experimental method where oxygen is removed and replaced with nitrogen and carbon dioxide. With the third set of fresh pasta, scientists added probiotic strains. This set was then stored in experimental MAP.
How Does This Pasta Research Benefit Consumers?
“From the consumer’s standpoint, a definite advantage of this product is the long shelf life and ease of storage,” said Francesca De Leo, a researcher at the National Research Council. “This can be particularly important considering that consumers tend more and more to reduce the frequency of their food purchases, and consequently store as much as possible at home.”
Longer shelf life also means less food waste. Leo said these new advancements in fresh pasta could help to prevent food waste, but only if “companies are willing to accept the challenge and innovate.” The UN World Food Program estimates that about a third of all food produced each year is squandered or lost before it can be consumed.
Pasta Recipes from Around the World
Beef Bolognese with LinguineAfter much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of guests. —Christine Wendland, Browns Mills, New Jersey
Sicilian Meat SaucePeople have told me this is better than the gravy their Sicilian grandmothers used to make. But don’t tell the old generation that! —Emory Doty, Jasper, Georgia
Noodle KugelI make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen, Williamsville, New York
Ramen Noodle Stir-FryThis mildly flavored ramen noodle stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. I came up with this ramen noodle recipe when I wanted a quick-fix meal for myself. Sometimes I change the vegetables or substitute ground turkey for the chicken. —Dawn Boothe, Lynn Haven, Florida
Greek Shrimp OrzoThis is one of our favorites. It's delicious, satisfying and reheats well. My husband would rather have “the orzo dish” than go out to eat. Serve it with crusty bread and salad. —Molly Seidel, Edgewood, New Mexico
Try pairing this dish with one of these breads from around the world!
Pressure-Cooker Tuscan Chicken PastaIf you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. —Amber Gaines, Colorado Springs, Colorado
Chicken Satay NoodlesThis recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! —Salina Moore, Woodward, Oklahoma
Southwest Tuna Noodle BakeNone of my co-workers had ever tried tuna noodle casserole, and since we live near the Mexican border, they challenged me to make a Southwest version. After trying the tasty results, everyone wanted the recipe! —Sandra Crane, Las Cruces, New Mexico
Greek Pasta BakeMy mom taught me to cook, and I love creating new recipes. I developed this casserole on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon. —Carol Stevens, Basye, Virginia
Greek Salad RavioliTurn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze it, then simply drop ravioli into simmering water for dinner in five minutes! —Carla Mendres, Winnipeg, Manitoba
Homemade Fettuccine AlfredoThis easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana
Spanish Noodles & Ground BeefBacon adds crunch to this comforting stovetop supper my mom used to make when I was a kid. Now I prepare it for my own family. —Kelli Jones, Perris, California
Chicken & Egg Noodle CasseroleA friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
Red Clam SauceThis recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania
German Noodle BakeThis is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. —Kathleen Meineke, Cologne, New Jersey
Thai Lime Shrimp & NoodlesThe flavors just keep popping in this quick dinner! Use as much lime peel and chili paste as you like. —Teri Rasey, Cadillac, Michigan
Easy Chow MeinSome years ago, our daughter welcomed me home from a hospital stay with this Asian dish and a copy of the recipe. Now I freeze leftovers for fast future meals. —Kay Bade, Mitchell, South Dakota
Asparagus Beef Lo MeinThis springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. —Dottie Wanat, Modesto, California
Mom's Chicken TetrazziniRotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. —Jennifer Petrino, Newnan, Georgia
Sauerkraut Hot DishWe often serve this hearty dish at family gatherings, and the men especially seem to enjoy it. My sister gave me the recipe about 15 years ago. It’s been a favorite ever since. The unusual blend of ingredients is a pleasant surprise.
—Nedra Parker, Dunbar, Wisconsin
Originally Published: November 09, 2022
