When I prepare homemade egg pasta (tagliatelle, fettuccine, spaghetti, etc), which is the better way to store it?
I used to keep it in a cotton cloth, but sometimes it becomes moldy.
I always freeze my leftover fresh pasta. I lay it flat on a cookie sheet, place it in the freezer for a couple of hours, and then when it is frozen I transfer it into a Tupperware container. I always use a rigid container instead of freezer bag as the bag does not protect against breakage when the pasta is moved around in the freezer.