Preserving Home Made Pasta
Pasta freezes well if you do it right.  In fact, I know of a very famous Italian restaurant in NY that freezes their pasta which they make fresh everyday.  They cycle through new pasta every three days and they serve A LOT of pasta.  The chef dared me to tell the difference.  And he's right.  99.9% of people can't tell.

To freeze, bundle into small amounts (e.g. wrap around your hand), enough for single servings.  Put on a tray, with a little semolina flour or cornmeal dusted underneath (to prevent sticking).  Keep each bunch separate, they shouldn't touch.  Put into freezer.  Once frozen (few hours), transfer to a ziplock freezer bag.  It will keep for several months, but I'd eat it within one month.  

To use, dump straight into boiling water.  Make sure you have a big pot of water at a full boil (because the frozen pasta will drop the temperature more than unfrozen).  Stir immediately.  

This works very well.