As you know, dry pasta should be stored at room temperature in a dry and dark place.
This is why product bags are most often found in kitchen cabinets.
Experienced housewives also choose this storage option. However, sometimes they decide to put raw pasta in the refrigerator.
But not all the flour products taken out of the package end up on the shelf of the refrigeration unit. Just 2-3 tubes.
Why is this done?
It is clear that in this case the housewife does not set herself the goal of preserving or processing the pasta.
The dry product, kept in the refrigerator, acts as a sorbent.
In other words, pasta horns, spirals or feathers absorb excess moisture, which interferes with the long-term storage of many products.
First of all, we are talking about cheese. If there are several pieces of macaroni next to it, the cheese product will remain fresh for a long time.
Over a long period of time, the cheese will not harden, crust or mold. In addition, you can count on the product retaining its bright taste for a long time.
