It depends on the shape of the pasta. For freezing gnocchi, spread them out on a cookie sheet and place in the freezer. When frozen, transfer them to a freezer bag.
For fresh fettuccine, linguine etc, dry the pasta to the point where it will no longer stick together. Freeze the pasta in layers in a large square plastic (Tupperware) container. (Separate the layers with waxed paper or plastic wrap.) Freezing in a plastic bag will not sufficiently protect the pasta from breaking when the bag is moved around in the freezer.
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