What to look for when buying pasta and rice and how to store it
Pasta is available fresh and dried, in a variety of different shapes. Commercial dried pasta is made from durum wheat semolina mixed with water. Egg is sometimes added to dried pasta and the fresh pasta is normally enriched with eggs.
Fresh pasta is convenient because it cooks quickly, but its texture and absorbency are not necessarily as good as some dried pasta. A good Italian brand of dried pasta, made from 100% durum wheat semolina (semola di grano duro), is often of a superior quality.
Dried pasta, in a tightly closed packet will keep almost indefinately in the store cupboard (up to years), fresh pasta must be refrigerated and can only be kept for 2-3 days (check the use-by date). Make sure the container is tightly closed to prevent moisture or insects getting in.
Store any left over cooked pasta in a tightly closed container in the fridge and use within 2 days. Rice should be eaten on the day it is cooked as it is suscepible to food poisoning bacteria.