Made fresh egg pasta, how long will it keep in fridge?

Discussion in 'Food & Cooking' started by horstuff, Oct 9, 2014.

  1. horstuff

    horstuff

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    Home Chef
    Tuesday night I made spinach fettuccine with my new KA pasta attachments, turned out looking great. My GF loves spinach fettuccine. I used Emeril's recipe which calls for 5 ounces spinach blanched and squeezed, 16 ounces APF, 1 large egg, 6 large egg yolks, a little EVOO and salt.

    I put it in a Tupperware with tight lid and gave it a look / sniff last night (Wednesday) and it seemed all good. I haven't looked at it yet today, will do so if it's still there when I get home (she may have eaten it), but I have seen answers all over the map regarding how long it can keep in the fridge. 1 day, 2 days, 4 days, not at all.

    Any consensus out there?
     
  2. tweakz

    tweakz

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    Line Cook
    It's only fettuccine: dry it and keep it indefinitely.
     
    Last edited by a moderator: Apr 28, 2015