Freezing is my preferred method of storing any homemade pasta I’m not using immediately.
Freezing is my preferred method of storing any homemade pasta I’m not using immediately. Arrange freshly made, uncooked pasta across a floured baking sheet. If you’re working with shapes like trofie, garganelli, raviolis, cavatelli, etc. - make sure they’re in a single layer. For longer noodles, fettuccine, pici, spaghetti, etc. - arrange them into nests. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can cook straight from the freezer. No need to thaw, just dump the pasta into boiling salted water, and increase the cooking time a bit.