Bob's Red Mill No1 Durum Wheat Semolina Flour. Eggs. Olive Oil. Small amount of water. I searched online and they say that you can store pasta dough in the fridge for a few days. I am wondering why only a few days? Eggs are good for 1 month in the fridge. I assume the reason is that the flour reacts with the eggs. Presently I have some 90g fresh pasta dough balls in the fridge and freezer.
The reason why is because the moisture content of the pasta becomes a breeding ground for bacteria and other microorganisms after a few days. In other words, microorganisms need water in order to flourish. When you freeze that same pasta dough, the water content in the dough is converted from a liquid to a solid which prevents microorganisms from being able to use that moisture for growth, so that's why the freezing process preserves food for much longer than the fridge.