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After cutting fresh pasta, you can cook it immediately or refrigerate it. If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests.
There is a difference in taste between freshly made pasta and dried pasta. Fresh pasta is usually lighter and more tender, whereas dried pasta is more firm and thicker. Certain shapes, like long string and ribbon pastas, lend themselves more easily to fresh pasta. Pastas that are grooved or tubular are usually available only as dry pasta. You can tell when fresh pasta is finished cooking when it rises to the water's surface; it should only take a few minutes. Dried pasta will take about twice as long. Read the manufacturer's instructions so you don't overcook it.