Cheese Pasta: How Long Does It Last?

How long does cheese pasta last in the fridge? Well, it depends on the type of pasta, whether it's been homemade or bought from a store, and the ingredients and sauces that have been added. For example, homemade pasta cooked fresh will last around four days, whereas store-bought pasta cooked fresh will only last two days. Gluten-free pasta and stuffed pasta, such as ravioli, will last four days, and pasta cooked with sauce will last five days. Hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which helps extend their shelf life, and can be kept in the fridge for up to a year. Soft cheeses like Brie and Camembert have a shorter shelf life and will last a few weeks to a couple of months in the fridge.

Fresh homemade wheat pasta: 4–5 days

Fresh, homemade wheat pasta can be stored in the fridge for 4–5 days. To ensure it lasts this long, it's important to store it correctly.

Firstly, let any leftovers cool thoroughly before placing them in the fridge. Then, store the pasta in an airtight container or a resealable bag. You can also toss the pasta in a bit of olive oil to prevent it from sticking together. Make sure your refrigerator is set to 40°F (4°C) or lower.

When reheating your pasta, there are a few methods you can use. If you're eating plain pasta, place it in a strainer and submerge it in boiling water for 30–60 seconds. If your pasta has sauce, you can place it in an oven-safe dish and bake it for 20 minutes at 350°F (176°C), or place it in a skillet on the stovetop and warm it over medium heat. You can also use a microwave if you stir the pasta gently and ensure there are no cold spots.

It's important to note that these guidelines are general expectations, and individual dishes may vary. Always examine your pasta before eating to ensure it hasn't gone bad. Signs of spoilage include a slimy or gooey texture, dullness or discolouration, and an unusual smell.

Fresh store-bought wheat pasta: 1–3 days

Fresh store-bought wheat pasta can be stored in the fridge for 1–3 days. It is important to note that this is the expected shelf life of the pasta before it starts to show signs of expiration. To extend the shelf life of the pasta, you can store it in an airtight container or a resealable bag in the refrigerator. Additionally, you can toss the pasta with a bit of olive oil to prevent it from sticking together.

It is crucial to examine the pasta for any signs of spoilage before consuming it, even if it is within the expected shelf life. One of the most telling signs of expired pasta is a slimy or gooey texture, often accompanied by visible mould growth. Discolouration, such as a grayish or whitish hue, can also indicate that the pasta has gone bad. Sometimes, you may even notice an unpleasant odour.

To ensure food safety and minimise the risk of foodborne illnesses, it is recommended to follow proper storage techniques and consume the pasta within the suggested timeframe.

Soft cheese lasts 1–2 weeks in the fridge

Soft cheese typically lasts 1–2 weeks in the fridge. This is because soft cheeses tend to spoil more quickly than hard cheeses, as they have a higher moisture content, which provides an environment for bacteria to thrive.

Soft cheeses such as ricotta, feta, mozzarella, cottage cheese, cream cheese, Brie, Camembert, goat's cheese, and blue cheese are highly perishable and should be consumed within 1–2 weeks of opening. Fresh cheeses like cream cheese, ricotta, and cottage cheese are especially perishable and will only last a few weeks beyond their 'best by' date.

To maximise the shelf life of soft cheese, it should be stored in the refrigerator at a temperature below 40°F (4°C). It should be wrapped in a porous material like wax or parchment paper, rather than non-porous plastic wrap, which can dry out the cheese. Soft cheese should be stored on the top or middle shelf of the fridge, or in a drawer, and kept above raw meats, poultry, and fish to avoid contamination.

It is important to note that soft cheeses should be discarded if they show signs of spoilage, such as mould, an ammonia-like odour, changes in texture, significant discolouration, or an off or sour flavour.

In contrast, hard cheeses like Cheddar, Parmesan, and Gouda have a lower moisture content, which extends their shelf life to 3–4 weeks in the refrigerator.

Hard cheese lasts 3–4 times longer than soft cheese

The length of time cheese lasts in the fridge depends on its moisture content. Hard cheese lasts 3-4 times longer than soft cheese because it contains less moisture and is therefore less prone to spoilage from bacteria.

Soft cheese will last for 1-2 weeks in the fridge after opening, whereas hard cheese will last for 3-4 weeks. Soft cheese is more perishable and has a shorter shelf life. It is best to consume soft cheese within a week to preserve its quality and taste.

Hard cheeses, such as aged cheddar, aged Gouda, and Parmigiano Reggiano, have a lower moisture content, making it challenging for bacteria to thrive. As a result, an opened package of hard cheese can last about four weeks in the refrigerator. Unopened packages of hard cheese will last about six months.

To extend the shelf life of cheese, it is important to store it properly. Cheese should be wrapped loosely in a breathable material, such as wax paper or cheese paper, and placed in an airtight container. This allows the cheese to breathe and release moisture while protecting it from low humidity in the fridge.

It is also important to note that the "best-by" or "sell-by" dates on cheese are guidelines for quality rather than safety. Cheese often remains safe to eat beyond these dates if stored correctly.

How to store fresh pasta

Fresh pasta can be stored in the refrigerator for a short period of time, typically up to 24 hours, but it's best to consume it within 18 hours. However, if you want to keep it for a longer period, freezing is a better option than refrigeration. Here are some detailed instructions on how to store fresh pasta:

Storing Fresh Pasta in the Fridge:

• Line an airtight container with parchment paper and sprinkle it with flour.
• Arrange the pasta in a single layer, dusting it with flour to prevent sticking. Repeat this process if you have multiple layers of pasta.
• Seal the container and store it in the fridge. Consume the pasta within 24 hours, as it starts to oxidize and turn greenish-gray after this period.

Freezing Fresh Pasta:

Freezing is a great option for both short-term and long-term storage. Here's how to do it:

• For long noodles, dust each strand with flour and wrap a few strands together into nests.
• Line a baking sheet with parchment paper and coat it generously with flour.
• Arrange the pasta in a single layer on the baking sheet and freeze, uncovered, for about an hour until hardened.
• Transfer the hardened pasta to an airtight freezer bag and store it in the freezer.
• Cook the frozen pasta directly from frozen without thawing.

Additional Tips:

• If you're storing stuffed pasta, blanch it in boiling water for 30 seconds before freezing to prevent cracking.
• To store leftover homemade pasta dough, wrap it tightly in plastic wrap and keep it at room temperature for up to 2 hours.
• For cut pasta shapes, line a baking sheet with parchment paper, dust with flour, and arrange the pasta without touching. Keep at room temperature for up to 2 hours.
• For long-term storage, you can dry your fresh pasta, but it may turn moldy or become brittle. Commercially dried pasta can stay fresh for up to two years.

Frequently asked questions