Pasta sheets are thin, flat pieces of unleavened dough made primarily from durum wheat semolina and water, sometimes with the addition of eggs. These versatile sheets are the foundation for many classic Italian dishes. Fresh pasta sheets have a smooth, slightly elastic texture and a pale yellow color, while dried pasta sheets are more brittle and have a deeper yellow hue. They have a subtle, wheaty flavor that complements a wide range of sauces and fillings. They are often used to create layered pasta dishes, or cut and formed into specific pasta shapes.
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Uncooked pasta sheets should be stored in a cool, dry place in an airtight container or their original packaging to prevent moisture absorption and insect infestation. Properly stored, dried pasta sheets can last for several months to even a year beyond the "best by" date. Fresh pasta sheets, often found refrigerated, should be stored in the refrigerator and used within a few days. For longer storage, fresh pasta can be frozen; separate the sheets with parchment paper to prevent sticking.
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