Why did this happen?!


Question: I made a pasta dough of eggs, flour, salt & water (called makaruni). I rolled the dough into about 40 tubes and put them in a sealed container in the fridge. 3 days later, they all turned green (of course I threw them out) but they did not have a foul odor. Why is that? They eggs were fresh, so I have no clue.


Answers: I made a pasta dough of eggs, flour, salt & water (called makaruni). I rolled the dough into about 40 tubes and put them in a sealed container in the fridge. 3 days later, they all turned green (of course I threw them out) but they did not have a foul odor. Why is that? They eggs were fresh, so I have no clue.

that happens when you have humid flour in the fridge. You need to A) cook the pasta straight away or B) dry it out very very well before storing. (as in, breakable dry) and even then it shouldn't be in your fridge for more than 2 days.

fresh pasta jst doesnt have a long shelf life

Did you cover it real tight? Could there have been something in the fridge that 'transfered' something to your dough? I know that a LOT of items, if you leave them open or partially open, other flavors and such can transfer into what you have open. It still sounds weird though :(

they turned green (mold) because there was humidity/moisture in the container or on top or bottom of the makaronis!
Next time cover the bottom of container with kitchen paper aleternatively springle the makaroni with some flour !





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