Any standard pasta recipe (basically flour, salt, water or egg) should do.
Unless stated otherwise, fresh pasta can be cooked right away or dried and stored for months. Cooking time will vary, of course, with fresh pasta done in a few minutes, dried in roughly the same range as store bought.
When drying pasta, use the same aproach as for laundry: Separation, dry conditions, slight air flow if possible. For long pasta, it's usually hung to dry, e.g. on (clean) broomsticks or poles, smaller shapes can be put in a thin layer on dish towels or table cloths, pro's use wodden frames with thin mesh, like one would for drying fruit. Tagliatelle are sometimes gathered into little nests (= 1 serving), then dried.
For pictures, search for "pasta drying rack". Usually you'll need about 2-3 days for pasta to dry thoroughly.
Your estimated storage time of six months should be fine, even up to a year, but only for basic recipes with white flour. If you like to try whole grain, other grains (buckwheat, spelt) or more exotic flavours/colours (tomato, beets, spinach, curry...), I'd aim for three months just to be sure nothing goes rancid or looses colour. Paper bags (food grade) are ok, as is cellophane or plastic, but make sure the pasta is really, really dry, when packing in plastic. Store in a cool, dry , possibly dark (for coloured pasta) place.
side note:
Have fun and remember to take pictures once you've flooded your house with drying pasta ;-)
According to the proper handling page on Rich's food service page for ready-to-whip products they state (in the last section) that the container should be thawed for 24-48 hours, then whipped. Any leftover liquid should not be re-frozen, but that it can be refrigerated for "up to 5 days."
Best Answer
If eating fruit is ok for you, you could boil fruits rich in pectin (without adding water) to a very thick jam, then spread it out thinly onto a sheet of baking paper and let it dry. If your climate doesn't allow the jam to dry in a day or two, put it into an oven on the lowest temperature and leave the oven door slightly ajar. Adding citric acid to the jam improves durability.
Cut the jam into gummy-sized strips before it's completely dry. Dust it with a little corn starch to prevent the strips sticking together. Store them in a container that keeps moisture out.
Apples are well suited for this procedure, that was used in medieval Europe to process left-over apples before they spoiled. Unfortunately, the finished product has a brown color that is not very appetizing.
I think a similar result can be obtained by preparing gelatine with only a quarter of the prescribed quantity of water / juice.