Fresh pasta, whether it’s store-bought or homemade, typically contains eggs, which means it’s perishable. It should be kept in the refrigerator, and it even stores well frozen. Leftover fresh pasta lasts for a few days in the fridge, too.
Fresh pasta requires light drying before storing. You can hang long noodles from a pasta rack or drape them over coat hangers to dry evenly on all sides. If a rack isn’t available or you’re working with smaller shapes like penne or farfalle, spread the pasta out on a baking sheet or wooden cutting board lightly dusted with flour; sprinkle them with more flour so they don’t stick together during storage.
A Short Chill
Although fresh pasta has the best flavor and texture when cooked the same day it’s made, refrigerating it for up to two days is fine. After dusting them with flour, fold long noodles into a manageable size, or form them into small nests. Let the pasta dry for an additional 30 minutes before wrapping it tightly in plastic wrap. Store in the refrigerator for up to two days.
The Big Freeze
Fresh pasta keeps in the freezer for up to two weeks. Fold, dry, and wrap the pasta just as you would for refrigeration. Place it in a resealable freezer bag or airtight container to prevent the pasta from absorbing odors, and to minimize the chance of freezer burn. Frozen fresh pasta doesn’t need to be thawed before cooking—simply drop the frozen bundles into boiling water and cook straightaway.
Leftover cooked fresh pasta can also store well for up to two days, although the noodles won’t be as firm as uncooked pasta. To prevent sogginess, it’s best to store the pasta without sauce. Cooking pasta al dente, which is tender enough to eat but still slightly firm, keeps it from becoming too soggy during storage. Drain the pasta thoroughly in a colander before storing it, or else it will turn to mush. Toss the pasta with a small amount of olive oil to prevent the noodles from sticking together. Pack the pasta in an airtight container and refrigerate immediately.