Does it get too dry? Go stale?

Is there something that makes dried pasta unable to rehydrate?

you are viewing a single comment's thread
view the rest of the comments
[–] 19 points 4 months ago

I've got boxes of spaghetti that are at least six years old (I know I had them on hand during COVID...) which I've cooked up successfully as recently as last week.

YMMV with other types (particularly if it's got any meaningful amount of oil/fat in it) but for spaghetti at least, I haven't yet found an upper bound on usability.

  • source