For freshly cooked pasta, it tastes best on the same day. It is best to eat them all on the day of production. If you accidentally do too much, you can store it in three ways: cold storage, freezing and drying.

The method of cold storage of fresh spaghetti is to boil the fresh spaghetti for 2-3 minutes, drain the water in the pot, then pour olive oil on the drained spaghetti to prevent the spaghetti from drying or sticking, then put it in a sealed bag and put it in the refrigerator; The freezing preservation method is to dry fresh spaghetti for 30 minutes, then put it in a closed container and then put it in the refrigerator for freezing (it can't be preserved for too long, about a month, and if it takes too long, it will lose the original flavor of spaghetti); The method of drying and preservation is to spread the spaghetti one by one on the platform, put it in a well-ventilated place, and store it at dry room temperature for one month after it is completely dried.