Another berated the user and commented: “Why are you leaving it for several years at this point? You could always eat it earlier.”
A third said: “Dry pasta will last for years as is without a problem. I’ve had pasta in the box that was up to 5 years after expiration (stored in controlled temperatures) with no problems.
“On the other hand, I’ve had pasta that was 10 years old turn to mush in the pot while cooking. So there’s a possible sweet spot there. For my long term storage, I’ve put spaghetti in the original plastic bag in mylar with oxygen absorbers. Cut a slit in the plastic bag first (so oxygen can get out easier) and seal the mylar. Don’t vacuum seal because you’ll break the spaghetti.”
Someone else recommended YouTube to find the answer and said: “Go watch Rose Red Homestead on YouTube. She’s the queen of home food preservation and preparedness.”
A fifth person added: “The plastic is going to get brittle and break. Better to use Mylar. Tho TBH it would be far more versatile to just preserve flour in mylar and oxygen absorbers. Takes up less space and lasts a lot longer. Go buy a pasta maker and make noodles from scratch.”
Will you be following this advice?
