Dry Out the Pasta
Important. For safety reasons, DO NOT DRY STUFFED PASTA! Freezing is the only option when it comes to storing stuffed pasta.
You can dry plain, cut, uncooked pasta shapes and then store them in an airtight container. It is important that the pasta thoroughly dries out before storing it to avoid mold forming on the moist dough.
Since the type of pasta (shape, size, thickness) and the environment (season, indoor, outdoor) greatly affect the drying process, there is no determined amount of time for pasta drying. It could take from 24 to 48 hours for it to completely dry out.
We have a few suggestions for you based on our experience:
Long pasta. When drying long pasta, we do not recommend swirling it into nests (as suggested when freezing) because the internal part of the nest may not properly and completely dry out. Use a pasta drying rack or even just clothes hangers to dry the individual strands.
Short pasta. The best way to dry short pasta shapes is using a stackable pasta dryer. The idea is to allow the air to dry the pasta all around, rather than having the pasta dry on a solid surface. If you don't have a dryer, remember to dust the pasta with coarse flour to avoid it sticking (fine flour would be absorbed by the dough, making it stick to the surface) and turn the pasta occasionally until fully dry.