I make pasta all the time but I don't dry it. For instance...if I make spaghetti, or linguine or fettuccine, I'll simply toss them with flour and portion them in Ziplock bags, then freeze them. If your plan is to sell them at the open market why dry them You can make them a day ahead, toss with flour, bag them, and off you go. Any unsold bags can be frozen. You may even consider selling them frozen from an ice chest at the market site.
8/27/15 at 4:54am