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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.
You can usually tell the freshness of dried pasta by trying to break it. If it's still hard/crunchy when you snap or smash it, you can usually still eat it. The best way to store pasta is in an air-tight container in a cool, dry place. If stored correctly, I would imagine dry pasta could easily make it a year. Don't refrigerate or expose to extreme moisture. If the pasta seems flimsy or bendy in any way, it's probably rather stale.