Storing fresh pasta

I'm getting really conflicted information online about storing dried pasta containing eggs-- answers from"several months" to "don't bother: imminent salmonellosis/botulism death". To be honest, I hadn't even thought about risks of drying pasta, so I'd like some insight from the SE folk who've done so.

Assuming my pasta is completely dried with no mold and stored in an airtight container at room temperature, how long is the shelf-life? What is your experience with storing freshly dried pasta sans refrigerator?


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