— Jane Barnett

So for any fresh pasta, uh, you can freeze it. Um, things, uh, that, uh, that, uh, can be compromised in texture. You know, when they go through a freeze thaw cycle, as I mentioned earlier in this program, generally the higher the moisture content, the more disruption you have in the texture. Um, you know, noodles, you know, they're, um, uh, without adding some stabilizers to them like you typically find in, in, uh, um, store bought products, uh, you know, the, the results probably require some practice, but otherwise wrap them in an airtight sort of fashion, whether it's plastic wrap or in a, in a, a container with a tight fitting lid, store them in the refrigerator. And I recommend using fresh pasta probably within just a couple of days. Um, often what happens is these dark spots start to form on the noodles, and, um, it, it's not mold. Um, they're certainly edible, but, um, uh, uh, they don't look as good. Um, so try to, you know, use these sort of, uh, fresh leftovers, uh, pretty quickly. Um, but that's gonna be, you know, my, my quick approach. That's certainly what I do. Try to start, put 'em in the fridge, airtight, use it within one or two days.