![]() If you aren’t going to cook it fresh (after a quick 15-20 minute dry), you’ll need to let it dry for up to two hours before storing it. Storing homemade pasta for later use is super simple. Test it as you go and pull it out once it’s al dente. It can range from as short as 90 seconds for raw and up to four minutes for frozen in boiling salt water. Whether you cook it right after shaping, refrigerating, or freezing, fresh pasta cooks much quicker than dried pasta.
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