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best pasta drying racks

The Best Pasta Drying Racks in 2022

Author: Joanna Davis

Home & Kitchen Expert

If you want to make and dry pasta yourself, you should ideally use a pasta drying rack. After reading countless tests on the Internet, our team has ranked the best pasta drying racks in a best list and also included ratings for height, weight, functions and other details.

Norpro Pasta Drying Rack Wood

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GOZIHA Pasta Drying Rack Noodle Stand

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Kitchen Pasta Drying Rack Folding, iPstyle Spaghetti Drying Rack

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Bellemain Large Wood Pasta Drying Rack

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Hin Plus Pasta Drying Rack with 10 bar handles

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Ovente Collapsible Pasta Drying Rack with BPA-Free Acrylic Rods

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Eppicotispai EP 102 Natural Beechwood Collapsable Pasta Drying Rack

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Pasta Drying Rack By Imperia - Made in Italy

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How does a Pasta Drying Rack work?

The pasta drying rack can be used in different ways. Both short and long pasta can be dried on it. Short pasta varieties include varieties such as garganelli, farfalle, ferrazzuolli and many others. Long representatives of the guild are the popular tagliatelle, spaghetti and macaroni.

For successful drying with the best results, the pasta must be placed or hung on the pasta drying rack, depending on the shape and length. There they can rest for a while until dry. After that, you should carefully remove their treasures and safely store them in a suitable container such as a can or a paper bag. Tagliattelle, spaghetti and macaroni can be easily and quickly rolled up into the popular pasta nests and placed on the pasta drying rack.

At a good room temperature, drying can take up to 24 hours, depending on the pasta shape. At cool temperatures, drying long pasta can take several days.

For best results, the pasta dough should not be too soft so that the pasta does not tear during drying and then fall to the floor. When making the perfect pasta dough, it is therefore advisable to pay attention to the right consistency of the dough.

If it does turn out too soft, add small amounts of flour to the pasta mixture little by little until the dough no longer tears when unhooked. Once dry, carefully remove the pasta and place in airtight containers. You can also use high quality plastic bags and store the pasta in a dry place afterwards.

How to Choose The Best Pasta Drying Rack


As already described, it is a bit of a matter of faith and taste whether you go for the classic clothes rack variant or prefer to opt for a tree-shaped dryer. In any case, before you buy, you should already think about the optimal size and storage options for your new kitchen appliance. .


Dryers in the classic clothes horse shape are usually made by suppliers from the traditional beech wood. They spread coziness with their vintage style and fit especially well into farmhouse or even country kitchens.

The more technically sophisticated tree models require a different, much smoother material simply because of their construction and functioning. Therefore, in this category, you can find dryers made of a high-quality metal/plastic mix in particular. In terms of color, these models are dominated by the trendy colors of white and black. They are the eye-catcher on the kitchen shelf in any high-tech kitchen.

The number of handles

As already mentioned, tree-shaped dryers have more handles than models of the clothes horse design. As a rule, between 14 and 18 pieces. The clothes horse versions, on the contrary, have 8 and 12 bar handles. However, the dimensions of the dryer will determine which model will ultimately have the higher capacity. Here, you should think in advance about the average amount of pasta you want to produce.

Small tip: If you end up with too much pasta, the dried pasta is also an excellent culinary souvenir for good friends.

Removable handles

Here, the pasta drying racks in the form of a clothes horse have a clear advantage. Due to their design, the rods can be easily removed from their anchors and thus be cleaned by hand without any problems. In some models of this type, it is even possible to remove the entire upper part and tip the noodles into the cooking pot in one go, without having to laboriously and carefully remove them first.

Grooved handles

Grooved handles have a distinct advantage over smooth surfaces. Due to the indentations in the bars, air can get under the noodles lying on them. This prevents the pasta mass from sticking to the handles. The noodles also dry much better on the contact surface and are easier to remove from the handles after the drying process.

The result: uniformly shaped noodles that have no broken edges.

Foldable Drying Rack

The foldability of the dryer plays a crucial role, especially in small, modern kitchens. If you do not want to present the pasta drying rack as a decorative object in your kitchen, it must in any case be possible to store it in a space-saving way in the cabinet or in a drawer after use.

Pasta Drying Rack Accessories

Hotly loved and no good kitchen can be imagined without it:

The good old pasta machine. Simply prepare the dough from the desired ingredients, knead it well and then put it into the pasta machine in portions. The roller, main component of this kitchen appliance, will produce a perfectly rolled dough at the other end, from which you can make the desired tagliatelle, lasagna sheets and ravioli sheets.

Sure, this simple machine already represented a great relief compared to the good old rolling pin. But what if you are an ambitious cook and want to take on bigger challenges? Homemade macaroni with porcini mushrooms or small casarecce for pasta soup.

The manufacturers of modern kitchen machines have already picked up on this trend and offer extensive accessories for their high-tech kitchen aids, with which even the production of unusual pasta varieties is no problem. With special attachments, it is possible to produce not only spaghetti, macaroni and fusilli, but also delicious bigoli, linguine and spacotelli quickly and easily. A highlight on any table, with which you can amaze your guests.

Instead of a modern food processor, however, the old tried and tested meat grinder will do just fine. For example, you can make spaghetti with a simple three-hole insert. If you like it a little more colorful, you can use natural dyes to make the popular pasta tricolore. You can get deep red pasta by adding beetroot powder to the dough, yellowish pasta with tomato powder, and the green version contains spinach powder.

The powder for coloring the pasta is available in well-stocked specialty stores. Of course, the coloring of the pasta can also be achieved with fresh tomatoes, spinach and beet. However, this requires a great deal of experience so that the dough does not become too thin.

Depending on your preference, twist the pasta dough and cut it to the desired length with a knife. Cooks who are eager to experiment can certainly try it with the well-known cookie and pastry attachments. Who knows, you might create your very own pasta shape this way.

For the production of the popular and versatile ravioli and tortellini, it is best to fall back on the time-honored kitchen utensils pasta roller and dough wheel. For the ravioli, roll out the dough thinly on a well-floured countertop and cut it into manageable rectangles. You can let this dry for a while with the help of the pasta drying rack you have already purchased.

The already prepared filling is then filled in small spherical portions into small square squares, which they have lightly carved into the pasta plate with a knife in advance. Then a second pasta sheet is placed on top. Now the dough wheel comes into play. Roll along the marked edges and separate the pasta squares from each other. Now close the wheels of the ravioli with your fingers and put them into the cooking pot.

You need a recipe suggestion? No problem! “Ravioli alla genovese” are a popular Christmas dish in Liguria. The filling is made with veal and veal brains and sweetbreads and pork. To this add an egg, breadcrumbs and Parmesan cheese and chard. The delicacy is flavored with various herbs.

For the production of well-formed tortellini you need a little more tact, good nerves and a lot of patience. But it’s worth it!With the help of a suitable glass, circles are cut out of the dough rolled out as thinly as possible. The filling of the tortellini, traditionally prepared with meat, is placed in the center of the circle.

Be careful not to use too much at once, so that the mixture does not spill out on the left and right when the halves of the circle are folded together. As with the ravioli, press the edges together and fold in the croissants with a skillful swing. If it doesn’t work the first time you try, please don’t despair. Also for the perfect production of tortellini applies: Practice still makes perfect.

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Last product update on 2022-09-29 | Source: Amazon Affiliate