Pasta is a great base for healthy, nutritious and satisfying backpacking meals. It provides our body with glucose – the “fuel”, to power muscles and brain. As a complex carbohydrates, pasta digested more slowly that ensure a steady release of energy to keep you going throughout the day.
Very low in sodium and cholesterol-free, pasta also is a good source of dietary fiber, B-group vitamins, and minerals.
Why have you to dehydrate pasta if it’s already dried?
That’s a fair enough question. There are three key reasons:
Dehydrated pasta can be done very quickly, saving both time and fuel;
You can cook it on the trail without draining water off;
You can mix dehydrated pasta together with other foods like dried meat and powdered sauces to create one-pot meals.
What kind of pasta to dehydrate?
You can use any pasta; however, smaller and shorter varieties tend to work much better . That’s because they don’t take up a lot of space such as angel hair, spaghetti or similar pastas. On top of that long-shape pasta is a bit harder to bag, with sharp ends that may damage the packaging.
How to dehydrate pasta
Follow these 5 steps to properly dehydrate pasta:
Cook your pasta in salted boiling water according to package instructions.
Drain water off. Rinse pasta with cold water to stop the cooking process.
Spread the cooked pasta on dehydrator mesh sheets or lined trays (for small pasta shapes) in a single layer.
Dry pasta at 135F/57C for about 2-4 hours until hard.
Put dried pasta into vacuum-sealed containers, jars or zip lock bags. Store in a dry, dark place at room temperature.