Has my pasta dough gone bad?
I made it Wednesday night, now it's Friday night. The dough's noticeably darker, with some faint black spots throughout, almost like black pepper (although I included none while making it). It doesn't smell bad, it just smells like raw dough typically does. But the shade and the spots have me wondering: should I eat this? It's only been two days.
Two days is way too long for pasta dough. Overnight can work, but in general, I process the dough [roll, cut, fill] and freeze everything that won't be consumed immediately. As to whether or not to eat, I can't really help. I think your texture would be really mushy, and if you haven't rolled it yet, it would be tough going.
is there egg in it? if not, it's safe to eat, but the flavor and texture will be slightly compromised. fresh pasta is meant to be exactly that: made, cooked, eaten.