I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or two it started turning darker which I didn't expect. I'm wondering what I can expect if I roll and cook this pasta in terms of taste, texture and appearance. (I'm not asking about food safety.)
Sine the apsta dough contains raw egg, it is not recommended that you keep it in the fridge for extended periods.
There are a couple of choices outlined in this article about how to preserve it. I would recommend you throw away the current batch, especially since it has discolored.