Planning ahead and putting meals away in the freezer make dinner preparation easier for everyone. But some things are just easier to freeze than others. Pasta of any kind is tricky to freeze, but gluten-free pasta is especially tricky.
You can freeze gluten-free pasta with a little bit of preparation. The best way to freeze gluten-free pasta is to pre-cook it but remove it before the cooking process is finished. Then you will flash freeze the pasta before sealing it in zip-top portion-sized bags.
Frozen pasta will keep for about 2 months but may lose its texture after that. For the best results, freeze pasta and sauces separately.
Keep reading for specifics on freezing freshly cooked gluten-free pasta of various shapes, homemade GF pasta, reheating frozen pasta, and pasta plus sauces like lasagne.
- Freezing Pasta Basics
- Freezing Cooked Gluten Free Pasta
- Freezing Long Pasta
- Reheating Frozen Gluten-Free Pasta
- Freezing Filled Gluten-Free Pastas
- Freezing Gluten-Free Pasta Meals
- Reheating Frozen Lasagne
- Homemade Gluten-Free Pasta
- Preserving Homemade Gluten-Free Pasta
- Final Thoughts
Freezing Pasta Basics
Most pasta manufacturers do not recommend freezing pasta. However, they do suggest that if you are going to try it, you should freeze the pasta and sauce separately. The pasta may absorb moisture from the sauce, causing it to lose its texture.
Another suggestion from pasta producers is to slightly undercook your pasta, then coat it with olive oil before freezing it. This will prevent it from sticking and give it the highest chance of reheating well.
Freezing Cooked Gluten Free Pasta
Freezing any kind of pasta may cause the texture to deteriorate, although you may find that some varieties of gluten-free pasta freeze better than others based on their ingredients.
If you have a favorite pasta brand, try the following instructions for the best results with freezing your pasta.
This process works best for small pasta shapes like ziti or macaroni. Cook the pasta as directed, but remove it from the boiling water about 3 minutes before it reaches al dente. Drain and rinse the pasta to help it cool and stop the cooking process.
Toss the pasta in a tablespoon of olive oil, then spread it in a single layer on a parchment-covered baking sheet. Make sure that none of the pieces of pasta are touching. Place the baking sheet in the freezer and freeze for 2 hours.
When the pasta is frozen, separate each portion into individual heavy-duty zip-top freezer bags. Label the bags with the date and GF if you use multiple kinds of pasta and return to the freezer for up to 2 months.
Freezing Long Pasta
Pasta manufacturers suggest not freezing long pasta shapes like spaghetti or fettuccine because they tend to stick together and not separate when reheated. However, if you want to try, follow these steps.
Cook your gluten-free spaghetti and remove it from the boiling water before it cooks fully. Rinse it in cold water to stop the cooking process. Toss the pasta in olive oil to prevent it from sticking.
On a parchment-lined baking sheet, make little wreaths or nests of noodles that are one serving each. Then freeze for 2 hours. Once the pasta is frozen, place each little “nest” of noodles into a separate zip-top bag. Label with the date and return to the freezer for up to two months.
Reheating Frozen Gluten-Free Pasta
You can take the frozen pasta directly from the freezer, add it to boiling water and cook for 3-4 minutes until it is al dente.
Another option is to heat a little water in a skillet then add in the frozen pasta. Cook for 3-4 minutes until the pasta is al dente, and then add your favorite sauces and vegetables. This is an easy one-pan weekday dinner.
Freezing Filled Gluten-Free Pastas
If you want to freeze cooked, filled pasta, you should consider the filling. The pasta itself will likely freeze well, but if the filling has a high dairy content, it may affect the texture of the pasta when you thaw it out or cook it.
Filled pasta will have a much shorter shelf life than plain pasta, so you should expect to use it within 6 weeks.
Making your own gluten-free ravioli with your favorite fillings is easier than you think. Gluten-free pasta dough only requires 3 ingredients: 1 to 1 gluten-free baking flour, eggs, and a pinch of salt. Check to make sure the baking flour blend that you use has xantham gum in it. If it does not, add in 1 teaspoon for every 2 cups of flour.
The xantham gum gives the dough the stretchiness it will need to hold together as pasta.
Whisk together 2 cups of gluten-free baking flour, a pinch of salt, and 1 teaspoon of xantham gum if needed, then make a well in the center. Add 4 beaten eggs to the well and combine with a fork. When all the ingredients are combined, turn out the dough onto a floured board and knead for 2-3 minutes until it is smooth.
Separate the dough into fourths. Wrap the pieces you are not working with in plastic to keep them moist while you work. Roll out one section of dough on a floured board. You want the dough to be as thin and even as possible. Thick dough will make tough pasta.
Use a 2” circle cookie cutter to cut out the dough. Keep rerolling the scraps until you have used all the dough. Put a tablespoon of your favorite filling in the center of one pasta circle. Brush the edges with an egg wash (just a beaten egg) and lay another pasta circle on top of it.
Crimp the edges all the way around with a fork. Repeat until you have made all your ravioli.
Cook in boiling water for about 2 minutes until the pasta is al dente.
Filling Ideas For Gluten-Free Ravioli
Ricotta cheese, chopped spinach, and garlic make a light, traditional filling for your ravioli. You can also try cooked ground beef and red peppers. Try mashed roasted butternut squash filling and top it with brown butter and sage for a delicious taste of fall.
Really, the possibilities are endless for your favorite ravioli filling.
Freezing Homemade Gluten-Free Ravioli
After making your ravioli, brush each one with olive oil and lay them out separately on a parchment-lined baking sheet. Freeze for two hours, then move them to portion-sized zip-top freezer bags.
Handle them gently because the pasta is very thin and can break easily when it is frozen. Date the bags and use them within 6 weeks.
Freezing Gluten-Free Pasta Meals
Lasagne and other casserole-type pasta dishes are a slightly different process. When you are making one lasagne, you might consider making two, one to cook right away and one to freeze. The best result is to freeze the lasagne before cooking it.
Instead of cooking the pasta before making the lasagne, soak the gluten-free lasagne noodles in hot tap water for about 20 minutes. Then drain the water and construct your lasagne. Be sure that the pasta sauce completely covers the noodles.
If you have any heated items in the lasagne, let the whole thing cool to room temperature before freezing it.
Wrap the entire lasagne, pan and all, in plastic wrap as close to the surface of the lasagne as you can. You want to block out any air. Then, cover the top with heavy-duty aluminum foil to secure the plastic wrap and help prevent freezer burn.
Store the lasagne in the freezer for up to 3 months.
Reheating Frozen Lasagne
Let your lasagne defrost in the refrigerator overnight. Take it out of the refrigerator, remove the plastic wrap, replace the foil, and let it rest at room temperature for about half an hour. While it is warming, Preheat the oven to 375 degrees Fahrenheit.
Bake the lasagne covered for 60-70 minutes or until it is heated through. Remove the foil and bake for another 10 minutes. Let it sit for 10 minutes before serving.
Homemade Gluten-Free Pasta
You can make your own simple gluten-free pasta at home. You can roll out pasta into thin sheets with a rolling pin and some hard work and then cut the pasta shapes with a knife. If you are anticipating making pasta multiple times, you may want to invest in a pasta machine.
You can make gluten-free pasta with only three ingredients: 1 ⅔ cups of gluten-free flour (try your favorite blend) plus more for dusting, 1 teaspoon xanthan gum, and 3 eggs. You must have the xantham gum to make the dough flexible.
Put the flour and xantham gum in a bowl and make a well in the center. Slightly beat the eggs and put them in the well, then mix the eggs and flour together. Knead the dough for 2-3 minutes on a floured board.
Roll the dough into a rectangle and pass it through the pasta machine several times, folding it in opposite directions each time. When the dough is smooth and about 1 mm thick, change the pasta machine to the cutting setting and cut the pasta.
You can use the pasta immediately by cooking it in boiling water for 5 minutes.
Preserving Homemade Gluten-Free Pasta
If you are going to save the pasta for later, you can dry it or freeze it. To dry the pasta, twist the strands into single-serve portions in wreaths or nests. Lay each bundle on a cooling rack overnight. Store in an airtight container.
If you prefer freezing the pasta, cook it for 2-3 minutes, then drain it. Toss the cooked pasta with olive oil, then make your bundles of noodles. Place the bundles on parchment paper-lined baking sheets and freeze them for 2 hours. Once they are frozen, move them to heavy-duty freezer bags.
Be sure to note the date on the bags and use them within 2 months.
You can freeze gluten-free pasta if you plan your week’s or month’s worth of meals and want to cook as much ahead of time as possible. You may want to try different brands with different ingredients because some will freeze better than others. In general, freeze pasta and sauce separately so that added moisture will not affect the texture of the pasta.
Cook the pasta so that it is just undercooked, freeze the pieces individually, then package them in portioned zip-top freezer bags. Use your frozen gluten-free pasta within two months for the best result.
My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nanny do it, no judgment here :)) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.