I would like to make pasta, noodles, spinach fettuccine, etc.  If I am at it I would like to make a large quantity.  My question: How do I store it?    I would hang it and dry it, then bag it.   I fresh pasta in the stores in a refrigerator case.. but if you dry it why does it need refrigeration?    I would also like to sell it at farmers markets, but if it needs refrigeration I can't.   I have been looking at recipes for a combo of AP Flour and Semolina.  However, I have durum semolina I use in bread and would substitute that for the courser flour, and maybe some whole wheat pasta as well.  

Chestnut fettuccine with toasted pignoli nuts and sage bring out the pasta’s smoky and rustic flavor. Chestnut fettuccine compliments grilled venison and turkey and adds a new dish to your holiday dinner.

Chestnut flour has a very strong flavor and you may want to experiment with different amounts of flour.

http://turosdolci.wordpress.com/2009/09/03/hunting-season-begins-in-switzerland-and-venison-is-on-the-menu/

We always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter, there is always ravioli on our table as a first dish. We would set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them, just put them into a large amount of salted boiling water directly from the freezer.

http://turosdolci.wordpress.com/2009/10/27/ricotta-ravioli-from-“the-old-country”/