Drying pasta has a long history dating back to the medieval Arabs and Sicilians. You can dry pasta at home either on a tabletop or by hanging it to dry. Fresh pasta is highly perishable and must be used within five days because it contains raw egg. However, pasta can be preserved by freezing or drying, making it last significantly longer. To freeze fresh pasta, simply place in an airtight container and freeze for up to one month. The simple process is complicated only by finding enough room to hang or lay out the pasta.
Hang long pasta using a clean laundry rack, or lay a broomstick (or dowel) between two chairs and drape it with a floured towel. Commercial pasta racks are also available and are a worthwhile investment if you frequently make fresh pasta.
Place the pasta on the rack or table with the pieces separated enough to prevent the from sticking to each other, and to allow air to circulate. Leave uncovered.
Turn thick shapes every few hours so they will dry evenly. Thin shapes, and hanging pasta, should dry sufficiently left alone. The pasta is dry when it becomes brittle and crisp. Drying time varies from hours to days depending on the pasta's shape and size. Temperature and humidity also affect the drying time.
Store dried pasta at room temperature in an airtight container for two to three months.