Yet something more about tortellini

If you followed the instructions about tortellini for all of the given recipes, you probably can't stand them anymore. That's the job of a sfoglino!
Also, your relatives look at you as if you're a criminal who's trying to poison them.
"Tortellini? Again?" these are the last words you heard from them before they packed their luggages and disappeared forever.

Hopefully, that didn't happen, and you're just left with portions and portions of small Venus' navels that you just don't know how to store.

Here's what we do on the job.

If you happen to have this drier, your task is going to be easy to do.

You will leave your tortellini widespread and let them for a couple of hours.
Once they're not sticky anymore, put them in the fridge overnight.
In the morning, their bellies (where the stuffing is) will be moist again. Some of them will be stuck to each other.
DON'T TOUCH THEM!!!
Just leave them out of the fridge. If you happen to have a fan (and most of you do, unless you're living in Alaska or Siberia), just switch it on towards the tortellini. Those who got stuck will get  free by themselves.
They will dry again.
And again, put them in the fridge.

Basically, you will be drying the pasta sheet that surrounds the stuffing, draw moisture from the stuffing to the dough, dry the dough and so on.
After three or four times, you'll get small rocks, darkened in color.

Otherwise, spread them wide on a sheet of paper for food and let them dry. Be careful, as they could get stuck to the paper.

You can store them in a paper bag for a months or so. The more concentrate the stuffing is (i.e. the more salt or sugar it contains) the longer the time you can keep this pasta safely.

The tortellini week has ended.

What's going to be tomorrow?