Depends on the shape of the pasta/noodle....
Mostly....I use a large enough Mason jar, then vacuum seal....I also throw an 02 absorber into the jar, if I have them easily available.
Otherwise...say, for spaghetti and stronger noodles that won’t crush, I just vacuum seal (in the Seal n Vac bags). I’ve also kept some noodles/macaroni in tins....like a cookie tin, for example.
Thanks. I thought about using some mason jars, but didn’t want to fill them up, unless I get some more.
I have quite a few mylar bags and O2 absorbers. I might try those.