Published Jan 28, 2021
You bought a box of spaghetti. Then you came home with rigatoni, fusilli and two containers of bucatini (because one can never be overprepared for dinner, right?). Fast-forward two months, and now you’re staring at those untouched noodles, wondering: Does pasta go bad? Well, yes and no—here’s how long you can keep those precious noodles on your shelf.
How long does pasta last?
Dry pasta is a shelf-stable pantry staple. It won’t go bad in the way that a perishable item—like fresh produce or meat—would see its demise. (That’s to say, it won’t get moldy or rotten while it’s sitting in your cupboard.) You could say that dry pasta lasts, well, forever. Realistically, it will taste freshest within two years of purchasing.
Psst: Almost all dry pasta comes with a “best by” or “best if used by” date printed on the carton. FYI, that’s not an expiration date. It’s just the manufacturer’s best guess at how long the product will remain at peak freshness, so don’t toss an unopened box of penne just because it’s past the best-by date.
Fresh pasta is a different story. It contains eggs and moisture, both of which make it a perishable food. You should eat it within two days of purchasing, but you can make it last longer by stashing it in the freezer, per the USDA.
Pasta expiration dates, explained:
Most pasta won’t come with a hard-and-fast expiration date, but you can follow these general guidelines:
- Dry pasta: Dry pasta won’t ever really expire, but it will lose quality over time. Unopened dry pasta is good in the pantry for two years from the time of purchase, while opened dry pasta is good for about one year. There’s no need to refrigerate or freeze dry pasta, since it won’t extend its shelf-life.
- Fresh pasta: Fresh pasta should be consumed within two days of buying if kept in the fridge, and two months if kept in the freezer. It can’t be stored in the pantry because it contains raw eggs and will also dry out.
- Cooked pasta: Leftover cooked pasta can be kept in the fridge for up to five days, and frozen for up to two months.
How can I tell if pasta is bad?
Like we said, dry pasta doesn’t really go “bad.” It won’t harbor bacteria, but it can lose its flavor over time. Use your best judgment based on appearance, texture and smell: If the pasta is at all discolored or smells rancid, toss it.
On the other hand, fresh pasta and cooked pasta will both make it very clear that they’re past their prime. If there isn’t already visible mold on the noodles, look out for a discolored or slimy texture, and unpleasant odors. In this case, do not pass go.
Can I get sick from eating expired pasta?
It depends. Since dry pasta has zero moisture content, the risk of it making you sick from bacterial growth is slim to none. However, both fresh pasta and cooked pasta could be sources of foodborne illness if they’re eaten when spoiled.
How to store pasta for a longer shelf life:
As with many pantry items (like olive oil, vinegar and spices), you should store dry pasta in a cool, dark place to prolong its shelf-life. Your pantry or a dark cupboard are both good homes for that box of macaroni. If you want to go the extra mile, transfer the dry pasta from its original packaging to an airtight container to ensure no wheat-eating pests (like pantry moths) can get to them. We like glass mason jars so we can see what shapes we have on hand.
Fresh pasta should really be consumed within days of purchase, so there’s no need to store it in a special container as long as it’s packaged in something airtight when you bring it home. Just keep it in the fridge until you want to use it. To store it in the freezer, wrap it tightly in a double layer of aluminum foil to prevent freezer burn, or toss it in a freezer-safe zip-top bag.
Cooked pasta can be stored in an airtight container in the refrigerator—that is, if you have leftovers to begin with.
Senior Food Editor
Katherine Gillenis PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...
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As an expert in food preservation and storage, it's clear that maintaining the quality of pantry staples like pasta involves a nuanced understanding of their composition and potential shelf life. In the article you provided, the author discusses the longevity of different types of pasta—dry, fresh, and cooked—and outlines essential guidelines for determining their edibility over time.
1. Dry Pasta Shelf Life: Dry pasta is highlighted as a shelf-stable pantry staple with an impressive shelf life. It's emphasized that dry pasta won't go bad in the way perishable items do. Instead, it may lose quality over time. The article specifies that unopened dry pasta is good in the pantry for up to two years from the time of purchase, while opened dry pasta has a shelf life of about one year. The "best by" date on the packaging is clarified as a quality indicator rather than an expiration date, providing a useful distinction for consumers.
2. Fresh Pasta Considerations: Fresh pasta is differentiated from dry pasta due to its inclusion of eggs and moisture, making it perishable. The article recommends consuming fresh pasta within two days of purchase if stored in the fridge and within two months if kept in the freezer. Notably, fresh pasta cannot be stored in the pantry because of its raw egg content, which would also lead to drying out.
3. Cooked Pasta Handling: The article extends its coverage to cooked pasta, providing guidance on its storage. Leftover cooked pasta can be kept in the fridge for up to five days and frozen for up to two months. This information caters to practical scenarios where individuals might prepare more pasta than needed in a single meal.
4. Identifying Spoiled Pasta: The author explains that while dry pasta doesn't harbor bacteria and has a minimal risk of making someone sick, it can lose flavor over time. Spoilage indicators for both fresh and cooked pasta are discussed, including visible mold, discolored or slimy texture, and unpleasant odors. This information empowers readers to make informed decisions based on sensory cues.
5. Food Safety Concerns: The article addresses the question of whether one can get sick from eating expired pasta. It distinguishes between the negligible risk associated with dry pasta, which has zero moisture content, and the potential foodborne illness risks linked to spoiled fresh and cooked pasta.
6. Storage Practices for Extended Shelf Life: The article concludes with practical tips on storing pasta for a longer shelf life. For dry pasta, it recommends storing it in a cool, dark place and transferring it to an airtight container to prevent pests. Fresh pasta storage advice includes consuming it promptly or freezing it, while cooked pasta should be stored in an airtight container in the refrigerator.
In summary, this article provides a comprehensive guide to understanding the shelf life of different types of pasta, offering practical advice on storage and consumption based on the specific characteristics of each type.
