For longer noodles, fettuccine, pici, spaghetti, etc. - arrange them into nests.
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.