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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.
Just remember to cool your pasta (preferably run under cold water to stop the cooking) without a lid before you freeze it or it will be very mushy when thawed. Freezing is an indefinite type of storage, but cooked pasta begins to dry out when frozen too long.