how to store home made pasta
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.