Line a baking sheet with parchment paper, and set aside.

Prepare the pasta according to package directions, undercooking them slightly or cooking to "al dente."

Drain the pasta and toss the noodles with olive oil to prevent them from sticking together.

Spread the pasta onto the lined baking sheet, and flash freeze for 30 minutes to an hour. For longer noodles, pile them into small nests on the baking sheet.

Transfer the frozen pasta from the baking sheet and into the freezer bag(s).

Freeze for up to 8 months.

To reheat pasta frozen on a baking sheet, add it directly to a recipe and increase the cooking time by 1-2 minutes.

For pasta frozen into larger portions, bring a large saucepan filled with 2-3 inches of water to a boil over medium-high heat.

Add the frozen noodles, and cook for 30 seconds before checking to see if they're done.

If the noodles are still partially frozen, cook in 15 seconds increments until heated.