I've made a lot of pasta from scratch, usually using just semolina and water. As FL Italian said, make sure to knead the dough plenty. (By the way, the technique for semolina pasta is just a little different. If you want detail on that, just ask).
Sometimes I make more dough than I need for a batch. What I'm not using right away, I usually knead, roll into sheets, sprinkle with AP flour, put between 2 pieces of waxed paper, and store in the fridge for later cutting. I haven't tried freezing dough, and I'm not sure but I would imagine the tiny ice crystals would change the structure a bit?? I have found that noodles that are cooked and then frozen in an airtight container come out pretty good when reheated in a microwave. If you do this, I recommend adding a little bit of vege oil to the noodles and stirring them to coat the noodles before freezing, so they don't stick together. I put them in sealed plastic bags with all the air squeezed out.
Drying the noodles works great. Just make sure it dries fast enough that no mold develops (which is rarely an issue), and make sure the noodles don't dry stuck together, either by totally separating each noodle, or dusting with flour and leaving plenty of air space in between noodles. I usually dust them with flour and very gently form little "clumps" kind of like packaged dried ramen noodles but not as neat, and let them dry. There are two reasons for handling them gently: one is that you don't want to stretch them, since after cooking, the thinner parts will be mushy when the rest of it is just right, and the other is that you don't want to press them together, which makes thick parts stuck together, that will be undercooked.
All dried pasta is brittle. If yours is extra brittle, the kneading tip should help. Do handle it gently when dry, at any rate.