Have you had any luck storing GF pasta? Last time I made a batch of pasta, I kept the dough covered in plastic in the refrigerator overnight. When I rolled it out, it was brittle and could not be cut. So the next time, I cut it into fettuccini, wrapped it on plastic and put it in the frig. Once again, it crumbled. Does it have to be made, cut and cooked the same day? Is frig storage possible? LMK

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