— Sissy McKinney

You know, a few things come to mind. Um, it, you can dry it and, um, you can, uh, once, once you, you cut it s uh, you can spool it into, you know, single portion sizes, um, you know, maybe it's, they're folded out in some way, however you want to do that, and you can mimic what you see online or at the grocery store, and then you can dry that pasta and then, you know, hang on to it for a while. Um, again, you know, these sort of things I like to get back to within, uh, days or maybe just a, a a few weeks. Um, if you can seal them up tightly, otherwise, try to get back to it even within a shorter period of time to, to maintain some, uh, maximum freshness. Otherwise, if you wanted to store it for a couple of days, you can put that into the refrigerator. And, you know, depending on, uh, what sort of noodles you're making, you know, once you get much past that, you know, know certainly 3, 4, 5, you know, days or so, it's not uncommon for little dark spots or specks just to, to form in the dough or in the noodles and, um, uh, it's edible at that point, but you're experiencing some decline in freshness and some shifting of the, the components within that dose. So my recommendation is to get to it within a day or two if it's gonna be refrigerated, otherwise, enjoy it as is. That's one of the, the beauties also, um, of the technology at home that you have, you know, as well as fresh pasta itself, uh, just the, the delicacy of fresh pasta on the palette. And, you know, I think that if you start to practice with this, you'll find that it's pretty darn easy, um, for you then to, uh, pull your machine out, make a little batch of dough that's gonna get you through dinner tonight, and then whip out some top-notch pasta that you otherwise, you know, would pay 25 bucks a portion for at a restaurant. And it becomes more of a routine and, and your, your repetition, uh, is gonna make it easy for you so that, um, everything sort of falls into place with little effort.