Drying and Storing Fresh Pasta

The pasta should be dried thoroughly or mold will develop; dry it over a broom handle propped between two chairs, or on a pasta rack, for at least two to three hours. String-shapes such as linguine and fettuccine may be left to dry between two clean dish towels (they can be curled into nests while still pliable). Lay dried unfilled pasta in a box or plastic bag, sprinkle with cornmeal so that pieces do not stick together and store at room temperature three to four days for egg pasta, one month for eggless pasta. Stuffed pasta should be placed, without the sides touching, on a baking sheet dusted with cornmeal and refrigerated for up to a day.