Im trying to figure out the best course of action to store pasta. I know to get any time at all out of it i need to do something more then just the box. So the question is what is the best way to store pasta long term, Vacuum sealer, number 10 cans with O2 pack, mylar with O2?
I can't help on the long term storage.
But, if you have bugs in it, they will float when you boil it, and you can scoop them.
Sounds discusting, but that's the way it was on my Sub.
I've stored the pasta in the store packaging for 2+ years and never once had any sort of problem with quality degrading or insect infestation. I have approximately 50 lbs of pasta stored right now. I buy it when it's less than $.50/lb and stock it deep. I'm still working on the last of the spaghetti noodles I bought in 2010. No problems with them. No bugs, no discoloring, no bad tastes or textures.
Worst case scenario there is always this:
I can't help on the long term storage.
But, if you have bugs in it, they will float when you boil it, and you can scoop them.
Sounds discusting, but that's the way it was on my Sub.
I've stored the pasta in the store packaging for 2+ years and never once had any sort of problem with quality degrading or insect infestation. I have approximately 50 lbs of pasta stored right now. I buy it when it's less than $.50/lb and stock it deep. I'm still working on the last of the spaghetti noodles I bought in 2010. No problems with them. No bugs, no discoloring, no bad tastes or textures.
Worst case scenario there is always this:
Can't you just vacuum bag it with a foodsaver? With no air in the bag you shouldn't have any bacteria to decay the pasta.
One can freeze pasta short term. I wouldn't freeze it for longer than a year.
Freezing just keeps the bugs out, and keeps any eggs that are in the
package from hatching. I have pretty much realized that any cereal product
one buys comes with bugs. Long term storage is hard.
Most anaerobic bacteria I know of require moisture to thrive. That is one thing pasta should not have in it if it's in storage. But definitely a good point; removing oxygen isn't always a good thing for LTS of food stuff.Provided that it is aerobic, as opposed to anaerobic organisms.
Can't you just vacuum bag it with a foodsaver? With no air in the bag you shouldn't have any bacteria to decay the pasta.