The Telltale Signs That Your Fresh Pasta Has Gone Bad

No one likes to waste food or throw things away, but it's an inevitable part of life. Though some foods are safe past their expiration date, most are not. Everything in your pantry will eventually see its end, whether that's in your stomach or the garbage can, but luckily many foods give us signs that it's no longer safe to eat. Some foods shrivel up, some get mushy, some change colors, and when it comes to deciphering fresh pasta, the signs are fairly stark. To get some answers, we spoke to chef Jasper J. Mirabile Jr., owner of Jasper's Restaurant and host of the "Live! From Jasper's Kitchen" radio show, about the telltale signs of expired pasta.

His most candid advice is to "just look at it, and if it's growing mold, you know it's bad." Of course, it goes a little bit deeper than that, but fresh pasta is one of those foods that will outwardly show you it's past its prime. Mirabile follows this up by noting that if the taste is sour, that is a fairly clear sign that "it needs to be thrown away." Additionally, the master chef adds that you should "look at the color, and when it starts to turn brownish or when it has dark spots, it's time to discard." Mirabile recommends dusting the pasta "with flour and [storing in] an airtight container" or freezing as the most effective method of making fresh pasta last.

Fresh pasta is like the holy grail of any Italian or Italian-inspired home cook's kitchen. There's a notable difference between the processed pasta at the grocery store and the fresh kind you put together in the kitchen. It typically only requires a few simple ingredients — flour, water, eggs, a bit of olive oil, and a pinch of salt — but there are plenty of mistakes to avoid when making fresh pasta. Due to its simple, unprocessed ingredients and moist texture, fresh pasta is more susceptible to spoilage and mold growth. Consuming a small amount of mold won't necessarily harm you, but large amounts could lead to a slew of gastrointestinal problems.

Store-bought pasta, on the other hand, is classified as "shelf-stable" by the USDA thanks to its specific treatment meant to eliminate foodborne microorganisms and (often) the addition of preservatives. Yes, quite a few of your favorite store-bought pasta brands contain enough preservatives to keep the boxes from molding in the dark corners of your pantry. The lack of preservatives causes fresh pasta to expire much faster, though you can try to extend the shelf life by heeding Mirabile's advice or properly storing the fresh pasta. This means you'll have to get creative with your quick pasta dishes and use up that fresh pasta before the dark, fuzzy fiend makes itself at home on your homemade noodles.