Making fresh pasta...how far in advance?
I made pasta for the first time this weekend, in a cooking class. We cooked and ate it almost right away but I wonder (and failed to ask the instructor) how far in advance I could make it at home. And how to keep it. Say I wanted to make pasta in the morning for dinner. Would I let it sit on the drying rack? On a plate with plastic wrap over?
My Nonni used to make her "noodles" in the morning/afternoon and hang then on the rungs of the kitchen chairs until she was ready to cook them for supper.
If you are making fresh pasta to have as dry, then leave it out to dry until needed. If you're making fresh pasta to have fresh, then cover & refrigerate until needed, to keep it from drying out. It can also be frozen 3 months ahead. Use parchment or waxed paper to keep the noodles separate.
We make fresh pasta and freeze it immediately. It retains the flavor and the cooking time is minimally effected.