I love making fresh pasta Fettucini. I use egg yokes in my recipe. Usually I use all the fresh pasta within a couple of hours of making it. I noticed that the pasta dries very nicely while hanging. I'd like to store some for future use, however, I'm always concerned with food safety. Since there is some raw egg in the pasta, is it safe to store the dried pasta in a tight container in the cupboard? Since it's dry, does that create an environment that prohibits Salmonella? Or is there nothing to worry about since the pasta will be boiled/cooked through before consuming?