Leaving dry or cooked pasta too long in the refrigerator after it's been opened can lead to its quality deteriorating and potentially becoming unsafe to eat. Here's what can happen in each case:
Dry Pasta: Dry pasta, when stored in a sealed container or resealable bag, can generally last for a long time, even after the package has been opened. However, if it's left exposed to air or moisture, it can become stale, absorbing moisture from the environment. This can make the pasta lose its texture and become clumpy. While it may not necessarily go bad in the sense of being unsafe to eat, the quality and taste will degrade significantly.
Cooked Pasta: Cooked pasta should be refrigerated promptly after it's been cooked. Leaving cooked pasta in the refrigerator for too long can lead to bacterial growth, especially if it's left at room temperature for an extended period before refrigeration. Bacteria multiply rapidly in the "danger zone" between 40°F (4°C) and 140°F (60°C). If cooked pasta is left in this temperature range for more than two hours, it should be discarded to avoid the risk of foodborne illnesses.
To properly store cooked pasta in the refrigerator, follow these guidelines:
- Allow the cooked pasta to cool down to room temperature within two hours after cooking.
- Place the pasta in an airtight container or resealable bag.
- Label the container or bag with the date, so you can keep track of how long it has been stored.
- Store it in the refrigerator at or below 40°F (4°C).
- Consume the cooked pasta within 3-5 days for best quality and safety.
If you're unsure about the safety or quality of the pasta, it's always best to err on the side of caution and discard it if it has been sitting in the refrigerator for an extended period or shows signs of spoilage (such as a sour smell, mold growth, or an unusual texture).