How long will eggless pasta dough last in the fridge? I made some fresh pasta for myself, but the recipe made double the amount I need. I didn't have time to make the rest of the pasta and dry it, so I just wrapped the dough ball in plastic wrap and stuck it in the fridge. 

How long will the dough last in the fridge? 

I can probably use it tomorrow or in the next 2 days.

The recipe is basically 2 cups flour, 1/2 cup water, no eggs. I used half white whole wheat, half AP, tbsp of olive oil. (Yes it's very good, even w/just some olive oil, parmesan, salt and pepper)
Most importantly: there is nothing in the recipe that will go bad in two days. I am unsure whether the texture will be affected after two days in the refrigerator. But make sure the dough is wrapped tightly. The most common way to store fresh pasta is to freeze it. Tell you what, make an experiment: Freeze half and refrigerate the other. Then after two days compare the cook both and tell us whether is a difference or not.