Homemade pasta has a taste that is distinct and different — most would say better — than store-bought pasta. If you are making a batch homemade and have extra dough left over, you can store it in the refrigerator or freezer for later use. Pasta that is stored in the refrigerator will keep for several days, while pasta that is stored in the freezer can keep for months.
Coat the outside of the dough with a light layer of flour. The flour will help protect the integrity of the dough while it is being stored by keeping wanted moisture in and unwanted moisture out.
Wrap the dough with plastic wrap.
Place the dough inside of your refrigerator or freezer. Store dough in a refrigerator for one to two days; store dough in a freezer for two to three months.
Remove the dough from the freezer on the day you wish to use it and place it in the refrigerator to thaw. Remove the dough from the refrigerator a few hours before you wish to use it to let it come to room temperature (this applies to both refrigerated and freshly thawed dough).