If you will not be making the pasta right away, Amy, then you will want to freeze the dough. I divide my pasta into two or three serving loose bundles and freeze them on a sheet pan. Then I transfer it into an airtight bag once it is fully frozen. You could also freeze it directly into a hard sided tupperware type container. For cooking simply take it directly from the freezer and place it in your boiling water adding two to three minutes to the cooking time. 

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