Look, I know some people swear by blanching fresh pasta, shocking it in ice water, then tossing it in oil. Does that work? Kind of. But it’s a pain. The oil can weirdly coat the pasta and make it slippery, so your sauce won’t stick. You get sad, naked noodles.
My advice? Don’t bother. Just dry it or freeze it raw. The texture is way better. You’re welcome.
