Tonight I'm making homemade pasta noodles. Can't wait. But, I don't want to be laboring over pasta and making a flour mess while trying to make the rest of my dinner so I'm going to make my pasta earlier so I don't feel pressured. Granted I flour the pasta well enough, how do you suggest I store it for a few hours without being left with a sticky mess of dough and noodles when I'm ready for it? Yes, there will be eggs in it so it should be in the fridge.