what is the best way for drying fresh pasta, is it freezable?

is it crucial to use 00 flour or is regular AP ok?

Marcella- 1 cup unbleached flour, 2 eggs
Alton- 10 ounces AP flour, 2 eggs, 3 Tbs water, 1 t olive oil, 1/2 t kosher salt
I use a food processor and an Atlas pasta machine

i would go with the chocolate cake, tiramisu might not appeal to everyone

I am a pasta making novice, and i have tried Alton Brown's Recipe, although i have read some negative reviews about it. I have also read that Marcella Hazan's recipe is exceptional. Any and all insight is greatly appreciated.

I am a pasta making novice, and i have tried Alton Brown's Recipe, although i have read some negative reviews about it. I have also read that Marcella Hazan's recipe is exceptional. Any and all insight is greatly appreciated.