How to Store Pasta Long-Term
Dried pasta keeps 25 to 30 years sealed in mylar. Which pasta stores best, why egg pasta is the exception, and how to pack it.
Plain dried pasta is one of the best long-term staples: low in oil and moisture, so it stores for decades once the oxygen is gone. There are just two things to watch, the type of pasta and its sharp edges.
| Box / bag | Mylar + oxygen absorber | |
|---|---|---|
| Semolina pasta | 1 to 2 years | 25 to 30 years |
| Egg pasta | ~1 year | Use within ~2 years |
Semolina vs. egg pasta
Standard pasta is made from durum wheat (semolina) and water, low in oil, which is why it stores for decades like white rice. Egg pasta and fresh pasta contain egg and sometimes oil, which shorten the shelf life, so keep those for shorter-term use, not deep storage.
How to store it
Seal dried pasta in a mylar bag with a correctly sized oxygen absorber, inside a bucket, cool and dark. The method is the same as any dry staple, from our rice and beans guide, with one twist.
Mind the sharp edges. Dry pasta shapes have hard points that can pierce a thin bag over time. Use a thicker 5 to 7 mil mylar for pasta, and pack it so pieces don't press hard against the seal.
A note on space
Pasta is light and full of air, so it weighs far less per bucket than dense grains. A 5-gallon bucket holds only about 20 lb of pasta versus 36 lb of rice, per our how-much-fits guide. Plan on more buckets for the same weight.
The verdict
Store plain semolina pasta in thicker mylar with an absorber and it keeps for decades. Keep egg pasta for the near term, guard against punctures from its sharp edges, and remember it's bulky, so it fills buckets fast.
Plain semolina pasta keeps 25 to 30 years sealed in mylar with an oxygen absorber; egg pasta is the exception and should be used within a couple of years. Use thicker mylar to resist punctures from pasta's sharp edges, and expect it to fill buckets fast since it's light and airy.
Frequently asked questions
How long does dried pasta last sealed in mylar?
About 25 to 30 years for dried semolina pasta sealed in mylar with an oxygen absorber, cool and dark, because it is low in oil and moisture. In its original box it keeps about 1 to 2 years.
Can you store egg pasta long-term?
Not as long. Egg pasta contains fat from the egg, so it goes rancid sooner than plain semolina pasta and is a poor candidate for decades-long storage. Stick to plain dried pasta for the long haul.
Does dried pasta go bad?
Kept dry and sealed, plain pasta lasts many years and the change is quality, not safety. Discard pasta that got damp, smells off or shows mold, and watch for pantry pests in pasta kept in the original box.
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