I made some fresh pasta for myself, but the recipe made double the amount I need. I didn't have time to make the rest of the pasta and dry it, so I just wrapped the dough ball in plastic wrap and stuck it in the fridge.   How long will the dough last in the fridge?   I can probably use it tomorrow or in the next 2 days.  The recipe is basically 2 cups flour, 1/2 cup water, no eggs. I used half white whole wheat, half AP, tbsp of olive oil. (Yes it's very good, even w/just some olive oil, parmesan, salt and pepper) 
Paul,  I make my own pasta dough frequently.  Since my standard recipe makes around 40oz (1 kg) of dough, I always have leftover, so I've had plenty of experience with saving it.  Even with eggs, pasta dough will be fine in the fridge for a week; the texture will be unaffected (if anything, it will be better).  If you want to keep it longer than a week, it can be frozen for several weeks wrapped tightly in plastic wrap, and more-or-less indefinitely if you vacuum-seal it.  Glad to hear about your WWW recipe, I'll have to try that. 