Cut pasta into preferred shapes (see below). Cook immediately, or dust with rice flour, then store in an airtight container and refrigerate for up to a week, or freeze it (frozen pasta can be cooked without defrosting it first). To dry pasta, leave it in front of a fan for 4-5 hours, then store it in a paper bag at room temperature for up to 1 month.
For fettuccine or capellini, feed 1.5mm-thick pasta through pasta machine with required attachment fitted to cut. For pappardelle or tagliatelle, dust 1.5mm-thick pasta with flour, fold in half four times and cut into ribbons with a sharp knife. For farfalle, cut 1.5mm-thick pasta into 2.5cm-wide strips, then cut at 4cm intervals with a fluted wheel and pinch the centre of each rectangle so they resemble butterflies. For lasagne, cut 2.5mm-thick pasta into sheets to fit tray.