Dry pasta is typically made with very simple ingredients: semolina flour, water and salt. Without any fresh, uncooked ingredients to cause spoilage, dry pasta lasts for up to two years in the pantry. No refrigeration or freezing is necessary. However, it is possible to freeze it if you feel the need to do so.
Dry pasta comes in many forms, including shells, penne, rigatoni, linguine and angel hair. Regardless of the style of pasta you have on hand, store it in an airtight container, preferably in its original packaging. It can be frozen to extend its shelf life longer than the "best by" date provided by the manufacturer, but the texture may be altered if ice crystals form or if the dry pasta is exposed to moisture. Use freezer-proof containers and allow it to thaw before cooking.
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