I've seen recipes that recommend using fresh pasta within a few hours and some that say you can dry it and keep it for a month. Have you kept dried home made pasta? I wonder about the eggs. How does fresh pasta stay packaged in stores for so long without getting mushy? I tried a new recipe last night (love it) but it makes so much and I cooked it all since I was worried about leaving it. We'll have leftovers tonight and maybe fritatta tomorrow but I think we'll still have leftover pasta.