Homemade pasta storage help please!
I've made homemade pasta (extra fancy (extra fine) durum flour, salt, eggs) with fresh parsley (I prefer the curly parsley, which has a stronger flavor) and stored it by freezing after I let it air dry for at least 2 hrs (preferably at least 4 hrs of drying). I have also let it air dry for about 8 - 12 hrs and it still looked fine, then wrapped it in plastic to prevent too much drying. Absolutely nothing bad happens after you let it air dry for the times that I stated earlier, then put it into the freezer. Freezing it does not seem to change the taste and may have actually helped the moisture to more evenly distribute.
I was always worried about storing the pasta in the refrigerator for any prolonged length of time because I was afraid of getting added moisture from the refrigerator, which could make it soggy, stick together, or susceptible to mold. However, I have not tested out the refrigerator storage method to say for sure and will give you an update if I decide to try it.
I also want to find out what happens if you completely dry out the pasta to enable you to store it at room temp? This would free up a lot of freezer space. Would it still taste good like the freezer storage method? Considering my homemade pasta has egg, completely drying it out may not work.