This is the laziest, most genius move. Roll out your pasta, cut it into whatever shape you want—fettuccine, pappardelle, whatever. Then, lay it out on a floured baking sheet. Let it air-dry for about an hour until it feels leathery, not sticky.
Once it’s dry-ish, you can gently coil it into little nests on a floured tray. Pop that tray in the fridge, uncovered, for up to 24 hours. Or, if you’re feeling extra, freeze the nests on the tray, then transfer them to a freezer bag. Cook from frozen, baby. Boom. Pasta on demand.
