Fresh Pasta: Unfilled fresh pasta is best not frozen but allowed to dry at room temperature. Until it is dried, make sure the pieces do not touch. Hang it from a rack or spread it on shallow baskets, or when it is partially dry, sprinkle it with semolina flour and roll into loose coils. The dried pasta will keep for several days; it may crack if held longer, but the flavor will not be changed.
Filled Pasta: Pastas with moist fillings or stuffed with fresh or creamy cheese do not freeze well. Pastas stuffed with firm meat fillings or others that are essentially dry will freeze well.
To freeze pasta, line a large baking sheet with aluminum foil. Spread out the filled pasta so that the pieces do not touch. Freeze overnight. Gently drop the pieces into heavy freezer bags and seal, leaving some air in the bag to protect the pasta from being crushed. Freeze for up to 3 months.
