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.