Food safety: eggs in fresh pasta

[Margaret Pilgrim]

A friend occasionally brings by a batch of homemade fresh pasta.   Out of inertia and sloth, I often leave it in its loose foil covering until the spirit moves me to deal with it.   It is totally dry by that time. 

I recently cooked up a batch and texted him a photo of the finished dish along with a second "thank you".   He called immediately, asking how I had kept it during this time, fridge or freezer.    Hearing that I had left it at room temp (68F), he was upset, reminding/warning me of the raw eggs in the pasta.   

 

I have very often let fresh egg pasta dry at room temperature with no adverse effects.   Have I just been lucky or is there something in the drying process that makes the egg unlikely to become toxic?

[AlaMoi]

if home made room air dried pasta was dangerous, Italy would have a very small population . . .

[gfweb]

I wonder what restaurants do.

[AAQuesada]

19 hours ago, gfweb said:

I wonder what restaurants do.

keep it refrigerated and make only enough to last 3 days (or frozen depending on the shape / available space). Some use pasteurized egg products as well, egg yolks are available in a carton and easily available through distributors the same way egg whites in a box are at regular markets 

[Shel_B]

Won't cooking the pasta kill any pathogens?