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Food Storage - How long can you keep...

BOW TIE PASTA (FARFALLE), DRY, UNCOOKED, COMMERCIALLY PACKAGED, SOLD UNREFRIGERATED — UNOPENED OR OPENED

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3 years

Tips

  • How long does a package of dry bow tie pasta (farfalle) last? The precise answer depends to a large extent on storage conditions - to maximize the shelf life of dry bow tie pasta (farfalle) store in a cool, dry area.
  • How long does a package of dry bow tie pasta (farfalle) last once opened? Properly stored, a package of dry bow tie pasta (farfalle) will generally stay at best quality for about 3 years at room temperature.
  • To maximize the shelf life of dry bow tie pasta (farfalle), keep the package tightly closed at all times.
  • To further maximize the shelf life of dry bow tie pasta (farfalle) once the package is opened, transfer dry bow tie pasta (farfalle) to a covered airtight container or place the dry bow tie pasta (farfalle) package in a resealable plastic freezer bag.
  • Is dry bow tie pasta (farfalle) safe to use after the "expiration" date on the package? Yes, provided it is properly stored and the package is undamaged - commercially packaged dry bow tie pasta (farfalle) will typically carry a " Best By," "Best if Used By," "Best Before", or "Best When Used By" date but this is not a safety date, it is the manufacturer's estimate of how long the dry bow tie pasta (farfalle) will remain at peak quality.
  • Storage time shown is for best quality only - after that, the dry bow tie pasta (farfalle)'s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly, the package is undamaged, and there are no signs of spoilage (see below).
  • How can you tell if dry bow tie pasta (farfalle) is bad or spoiled? The best way is to smell and look at the dry bow tie pasta (farfalle): if the dry bow tie pasta (farfalle) develops an off odor, flavor or appearance, or if mold or insects appear, it should be discarded.

Sources: For details about data sources used for food storage information, please click here

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