Thoughts and Ideas
I prefer take 400 g durum flour and 100 g semolina flour. I learned this recipe in the south of Italy.
The fresh past could be frozen. For this, you would need to dust the tray with flour, arrange the pasta in one layer and put it to the freezer. When the pasta is frozen, transfer it to airtight box and store in the freezer.
You can also dry your pasta and store it dried.