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.