Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Freezing Pasta And Pasta Dishes

missy'smom

Recommended Posts

missy'smom Collaborator
missy'smom
Posted

I had an Amy's Pasta bowl and it was good! so I thought "I can make them myself!" I cooked the pasta(Trader Joe's Brown Rice Penne) as close to aldente without being hard, drained and cooled and tossed lightly in the warm sauce in the pan and put in pyrex dishes and cooled completely and then put on the lids and froze. When I reheated one of them the other day the pasta was broken and mushy.

What is your experience and advice?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted
I had an Amy's Pasta bowl and it was good! so I thought "I can make them myself!" I cooked the pasta(Trader Joe's Brown Rice Penne) as close to aldente without being hard, drained and cooled and tossed lightly in the warm sauce in the pan and put in pyrex dishes and cooled completely and then put on the lids and froze. When I reheated one of them the other day the pasta was broken and mushy.

What is your experience and advice?

I haven't tried freezing pasta yet. We eat it too fast. I'll let you know how it goes if I ever have opportunity to try.

tarnalberry Community Regular
tarnalberry
Posted

different pastas (brands) will freeze differently, but it's probably going to be difficult to avoid the ice crystals from causing damage that makes the pasta mushy. the best thing to do would be to make sure the pasta freezes as quickly as possible (dry ice can work here, but probably isn't worth the cost).

lpellegr Collaborator
lpellegr
Posted

It helps to use good quality pasta. I have frozen lasagna made with Tinkyada noodles with good results. If your pasta dish will stay edible for a few days in the fridge then it should be okay in the freezer. If it is gross in the fridge by the next day, don't attempt to freeze it. Some pastas just can't cut it. Always test the noodles for doneness well before the time on the package, too. I use Tinkyada elbows for homemade mac and cheese, and I only cook them 12 minutes. I think the package says 16-17. This keeps well in the fridge and also freezes well.

kenlove Rising Star
kenlove
Posted

One of the problems with freezing dishes like pasta is the air thats still in the pyrex or other freezer containers. At restaurants they either use special containers, vacuum sealers or zip-lock bags. After it cools, you have to make sure the air is gone completely from the bag.

I use 2 zip-lock bags. Also, as tarnalberry said you need to freeze it ASAP. Often at restaurants they will still get it into the freezer when still hot. Or, you can mix it all and have it ready but don't cook the sauce until your ready to eat and then make the pasta fresh. It's only 15 20 minutes.

Ken

I had an Amy's Pasta bowl and it was good! so I thought "I can make them myself!" I cooked the pasta(Trader Joe's Brown Rice Penne) as close to aldente without being hard, drained and cooled and tossed lightly in the warm sauce in the pan and put in pyrex dishes and cooled completely and then put on the lids and froze. When I reheated one of them the other day the pasta was broken and mushy.

What is your experience and advice?

sparkles Contributor
sparkles
Posted

I never freeze the pasta with the sauce. I freeze it in plastic bags and then when I am ready to use it, I just put it in a colander and run very hot water over it until it thaws in only a minute or two. I have found that reheating it makes it mushy. This method doesn't seem to do that. I add the warmed up sauce and it is good to go!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,402
    • Most Online (within 30 mins)
      7,748
    Jessie Jessica
    Newest Member
    Jessie Jessica
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By trents · Posted

      So, as I understand this, there is uncertainty as to how much the gluten protein has to be degraded before it is safe and doesn't cause a reaction. There is also uncertainty as to how consistently hydrolysis processes degrade the gluten protein and there may be considerable variability from one processing setting to another. I suspect this also is a problem with other "gluten free" products made from wheat starch such as certain pizza brands.
    • Russ H
      Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem

      By Russ H · Posted

      Rather than create a new thread, I thought I would post to this one as it is on topic. The paper linked below is quite comprehensive regarding the state of knowledge of the safety of hydrolysed barley gluten. The final section gives a good summary. Barley based gluten free beer – A blessing or an uncontrollable risk?  
    • MegRCxx
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By MegRCxx · Posted

      I started eating gluten free about a month before my test results came through and i was starting to feel a little better but still the off flare ups. I recieved the diagnosis at the beginning of September and they have supplied me with a nutritionist mid october. I am only eating gluten free foods and am so careful but i just seem to still always feel like crap.    i feel fine after breakfast but as soon as ive had lunch i feel crap for the rest of the day. Stomach hurts to apply any pressure, fatigue, mood swings and its getting to me at the moment.   i used to be a head pastry chef and thought id always had that to fall back on but the not being able to eat everything i love and worrying about cross contamination has taken a massive toll. There is only so much you can do with coeliac and i just dont know how to feel better. Any advice or suggestions will be greatly appreciated.  
    • larc
      nuts.com -- no longer Celiac safe?

      By larc · Posted

      Yes cooking everything from scratch has helped vanquish my symptoms. As for tips on managing a busy schedule and preparing fresh food -- I try to steam a lot of fresh vegetables most evenings so I have food in the fridge for a day or two. But I still have to do a lot of shopping since I buy so much fresh fruits and vegetables. Still, no matter how much you plan or set up a routine, food preparation to cope with my celiac still requires a serious time commitment. 
    • knitty kitty
      Has anyone ever had Low Ferritin with Elevated MCHC levels?

      By knitty kitty · Posted

      @cristiana, I'm glad your A1Cs have come back as normal!   Penicillin based antibiotics like flucloxacillin can deplete thiamine, but low thiamine won't cause high mchc.  But SIBO bacteria will take advantage of low thiamine and all those oats to become overgrown.  SIBO bacteria can interfere with iron and B12 absorption and may cause high mchc.   Certainly a head scratcher!  Hope the test results come soon so you can get this figured out! Keep us posted!
×
×
  • Create New...