Cynthia is a trusted source on Bread/Baking.
Definitely! Pasta dough should rest for at least 30 minutes before rolling/shaping anyway. Pull it from the refrigerator before your plan to use it so it can come a bit close to room temperature.
P.S. After mixing and shaping into a disk not more than 1" thick is also a perfect time to double-wrap the dough in plastic and freeze it. It takes as long to make a double batch as it does a single batch, so you'll have something up your sleeve when you need to pull a rabbit out of the hat.
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