I vacuum sealed pasta, nuts, and chocolate in canning jars and have them stored in the dark in our cool basement.
I figure that the dark and cool work the best, and having them vacuum sealed on top of that will make them last even longer since the glass and lid hermetically seal the jars.
I also have found that sometimes the lids let go so I have taken to putting bands on them to help hold the lid down.
I asked on a Christian based survivalist forum about any special conditions needed to store pasta and had one reply that said; Set it on a marble shelf and it will probably outlast the shelf. Doubtful.
I’ve got some pasta that we’ve had for over 10 years and it looks like new. It’s been stored in plastic Folger’s coffee containers which just have a snap on lid.
I think the general rule is, if it’s dry food that bacteria can’t be bothered with and it has no potential of having insect eggs in it, use desiccant, else use O2 absorbers.
Lack of O2 prevents bacteria from forming and either kills bug eggs or prevents them from hatching.
Always check with Granny though because she knew more than me/us. https://permasteader.route66custom.com/AZ_Granny/stor01.html
Yeah, with our home consumer equipment, we can never have the consistency of commercial equipment.