We picked up a beautiful hand-carved garganelli board in Tuscany this past June.
Today, I have made far more garganelli than we’ll need to dinner tonight. I do not want to waste these.
I am certain we can freeze these…but what’s the best way?
Freeze them now?
Let them dry completely, freeze on a baking tray then toss in a bag?
Then…can we go directly from freezer to simmering water when we want to cook them?
Open to advice and direction here.
TIA.
by jndinlkvl
1 Comment
II always dust them and freeze them on a dusted tray for 30 minutes and then zip them in a bag. When you’re gonna eat them just put them frozen in boiling water. Don’t thaw!
Ps – they look beautiful! Well done