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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.
Tagliatelle are sometimes gathered into little nests (= 1 serving), then dried. For pictures, search for pasta drying rack. Usually you'll need about 2-3 days for pasta to dry thoroughly. Your estimated storage time of six months should be fine, even up to a year, but only for basic recipes with white flour. If you like to try whole grain, other grains (buckwheat, spelt) or more exotic flavours/colours (tomato, beets, spinach, curry...), I'd aim for three months just to be sure nothing goes rancid or looses colour.