Storing noodles

[Edgemont]

I'm interested in storing noodles of various sorts. I've noticed that elbow noodles or macaroni seems to be the common preference here on the forum. Originally, I thought that storing packaged noodles was not a good idea because they would go "bad" or loose their nutritional value after several years. Is this true? What is the nutritional life on penne, macaroni/elbow noodles, spaghetti, and other various noodles if I were to package them in mylar with oz absorbers?

What is your preferred storage noodle and why?

[protus]

elbow noodles from sams,,mylar,,o2 and forget about them.
they pack well due to their size and shape,,not a big risk of bag failure with them vs other larger pastas.
Now if only couscous was cheap......

[SeldomSeenSlim]

I can't say about nutritional value since I don't know how to measure it. I just stick the boxes and bags in a cupboard or on a shelf. No extra prep at all. Of course down here humidity isn't much of a concern. I can't say exactly what the oldest pasta I have is, but some of it is from a grocery store that closed several years ago. If there's a difference between that and recently purchased I can't tell. I have a variety of the pastas I like and can't see any difference in how they keep.

I probably have over 100lbs of pasta and I buy more every trip to the store. $1 for a pound of food is dang cheap.

[Matt In Oklahoma]

spaghetti is for cans only cause it pokes holes in the mylar nags which is why you see elbow and mac mostly. mac noodles seem to pack best IMO but i aint that experienced either

[WiseOwl]

I put the spag or whatever noodles in gallon freezer bags and then put em in the mylar with 02's

I started using the freezer bags because a week after I put the noodles in and the air disappeared, there were noodles poking out of the bags.

[tech]

Spaghetti, elbows, etc...just toss em in a glass container with a screw on lid. Keeps vermin out and have not had any spoilage issues.

[NewHampshireLady]

Mylared and o2d the elbows, rotini, bows but the spagetti was a problem. Experimented several different ways and ended up snapping in half and vac sealing in ball jars. 60 jars later (yes the better half loves the stuff) its all done and secured. Lots of money in jars if we didn't already have them.

[Edgemont]

Does anyone happen to know what kind of shelf life I could expect out of noodles stored in mylar and O2 in 60-70 degree temps?
5 yrs? 10 yrs? 10+?

[protus]

Does anyone happen to know what kind of shelf life I could expect out of noodles stored in mylar and O2 in 60-70 degree temps?
5 yrs? 10 yrs? 10+?

ive got stuff around the 7 yr mark thats g2g and i dont worry about temperatures,,,but thsats just me.

[eeyore]

spaghetti is for cans only cause it pokes holes in the mylar nags which is why you see elbow and mac mostly. mac noodles seem to pack best IMO but i aint that experienced either

I saw a ninteresting way to store spaghetti, it was in empty pringles cans, if you a pringles fan that may be an option. Then mylar them

[1Admin]

Does anyone happen to know what kind of shelf life I could expect out of noodles stored in mylar and O2 in 60-70 degree temps?
5 yrs? 10 yrs? 10+?

Some elbow macaroni packed in 1993 B.M.E. (Before the Mylar Era) was oxidized pretty well (looked more brown than yellow) but cooked up well a few years back.

[Edgemont]

I've heard of people taking the extra step of buying a bag of rice or noodles and freezing it for a couple of days (to kill any critters/larvae) before putting them up with mylar and o2. So since it's winter right now, would putting up some buckets in afore mentioned manner and then leaving them outside for a few days be a good extra step? Or is that a bad idea? Is it really necessary or maybe even worth it to freeze food for a day or two before hand?

[Daelith]

I've heard of putting flour in the freezer, but not pasta.

[Edgemont]

I was thinking more like rice and such.

[Freebirde]

I usually put pasta in freezer, as I do for most grain products. It seems to keep well there. Sometimes I wish I had the time/space/money for a pasta maker or pasta extruder.