You say you let the pasta dry for 12 to 24 hours and then store at room temperature. The instructions that came with my KA attachment warn to not let foods that contain perishable ingredients such as eggs remain unrefrigerated for more than one hour. As a result I've never let my pasta completely dry but put it in the refrigerator or freezer fairly soon after rolling. Do you think this warning is out of an abundance of caution? I'd love to try drying it as you describe.

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