Does Pasta Expire?
Dry pasta has an exceptionally long shelf life of 1-2 years past its printed date when stored properly, and often remains safe much longer. Fresh pasta and egg pasta are more perishable, lasting only 4-5 days refrigerated or 6-8 months frozen. Quality may decline before safety becomes a concern.
Key Takeaways
- Dry pasta is made from durum wheat semolina and water, then dried to very low moisture content.
- Pasta may become stale or lose quality but is rarely unsafe to eat if dry and properly stored.
- Unusual colors, spots, or any signs of moisture mean the pasta should be discarded.
Explanation
Dry pasta is made from durum wheat semolina and water, then dried to very low moisture content. This makes it inhospitable to bacteria and gives it remarkable shelf stability. The best-by date is about quality, not safety.
Fresh pasta contains eggs and higher moisture, making it perishable like other fresh foods. It should be refrigerated and used within a week, or frozen for longer storage. Vacuum-sealed fresh pasta from stores may last slightly longer than homemade.
Whole wheat and vegetable-enhanced pastas may have slightly shorter shelf lives due to additional oils and ingredients. Store all dry pasta in a cool, dry place in airtight containers to prevent moisture absorption and pest infiltration.
Things to Know
- Pasta may become stale or lose quality but is rarely unsafe to eat if dry and properly stored.
- Unusual colors, spots, or any signs of moisture mean the pasta should be discarded.
- Gluten-free pastas made with alternative flours may have different shelf life characteristics.