Fresh pasta, whether from the store or homemade, typically contains eggs, making it unsuitable for dry or long-term storage. It does store well refrigerated or frozen, so you can make it ahead for later that day or next week, if needed. Leftover fresh pasta also stores well for a few days, so don’t toss the extra noodles after you finish your meal.
Fresh pasta requires light drying before you can store it successfully. You can hang long noodles from a pasta rack or drape them over plastic coat hangers to dry evenly on all sides. If a rack isn’t available or you want to keep smaller shapes such as penne or farfalle, spread the pasta out on a baking sheet or wooden cutting board lightly dusted with flour. Sprinkle the pasta with flour as well so the noodles don’t stick to each other during storage.
A Short Chill
Although you’ll get the best flavor and texture when you cook pasta the day you make it, you can refrigerate it for up to two days with only a minimal loss of quality. Fold long noodles into a manageable size or form them into small nests after you dust them with flour. Allow the pasta to dry for an additional 30 minutes before wrapping it tightly in plastic wrap. You can store wrapped bundles of pasta in the refrigerator for up to two days.
The Big Freeze
You can store fresh pasta in the freezer for up to two weeks. Fold, dry and wrap the pasta just as you would for refrigeration. Place the wrapped pasta bundles in a resealable freezer bag or airtight container to prevent the pasta from absorbing odors in the freezer and minimize the chance of freezer burn. Frozen fresh pasta doesn’t need to be thawed before cooking — simply drop the frozen pasta into boiling water and cook it as you normally would.
Leftover cooked fresh pasta can also store well for up to two days, although the noodles won’t be as firm as uncooked pasta. It’s best to store the pasta without the sauce to prevent sogginess. Cooking pasta to the al dente state, which is tender enough for eating but still slightly firm, prevents it from becoming too soggy during storage. Drain the pasta thoroughly in a colander before storing it, as any moisture quickly turns to mush. Toss the pasta with a small amount of olive oil to prevent the noodles from sticking together. Package the pasta in a airtight container and refrigerate it immediately.
References and ResourcesClemson Cooperative Extension: Selecting and Storing Cereals and Grains
Williams-Sonoma: All About Fresh Pasta