Drying and Storing Homemade pasta

Drying and Storing Homemade pasta

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Yesterday, I bought flour. There might be a bigger bang for the buck but I can't think of it. 32 cents a pound and the least expensive pasta was 79 cents a pound on sale. So, home made pasta is easy and affordable. If used fresh, done.
But how to go about making large quantities and storing large quantities. I saw varying opinions on shelf life ranging from a few months to 30+ years. If making pasta for long term, how does one test if dry enough? Can you use a food dehydrator or oven? Air or sun drying?

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Drying and Storing Homemade pasta