Lay the noodles out to dry slightly on a cooling rack, towel, or parchment paper—just enough so they don’t stick together. Then, store them in an airtight container or zip-top bag. They’ll keep for a few days in the fridge or several months in the freezer. | You can cook these noodles fresh, or straight from frozen—just add them directly to boiling water or soup. They’ll cook through in just a few minutes. | Freeze the dough before rolling it out, or freeze the cut noodles before cooking. When ready to use, drop them frozen into boiling water or broth and cook until tender.