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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.
This lets the pasta dry in straight long strips rather than curling during the drying process. Step 5. Spin long pasta noodles, such as fettuccine and angel hair pasta, into round nests, as an alternative to hanging them over the back of a chair. The nests can be easier to store than the long noodles. Turn the nests over several times while they are drying to prevent mold. Step 6. Dry all of the pasta for an additional 15 minutes, after cutting, for soft pasta, and for at least 1 hour for hard, dried pasta. Step 7. Place the pasta in airtight containers or zipper-lock plastic bags. The soft pasta should be stored in the refrigerator and eaten within several days.