Making pasta - dealing with loooooong bits before cooking

[Tangle]

So, DD and I had lots of fun today making pasta. We managed to get the dough about right by adding an extra egg and some water, and did lots of rolling, followed by cutting it into Tagliatelle.

I then tried to cook some for lunch and discovered the issues with letting all the fresh Tagliatelle fall into a bowl...

Does anyone have any advice on how to stop the strips sticking together into a big knot? Or does it just come loose on cooking? (I spent a while un-sticking the worst of it) I've got a vague idea I need to hang it and dry it, but that doesn't feel like a terribly practical option when the strands are 4ft long and there's an over-excited nearly-4yo that wants to help...

I hang mine over the back of a chair in the kitchen, and if I need to double up I sprinkle with flour first before adding the next layer. If you cook them 'clumpy' some do come apart, but some stays together and can be a bit chewy.

we have a really big table in the kitchen and i lay it on there

Yup - or use coathangers to hang it up to dry.

Thanks :)

So if I get it dried a bit, what do I then do with it? The time spent picking it apart was annoying, but at least it was all in a bowl that went in the fridge nice and easily. How "dry" is "dry? Does it still bend?

(sorry - this all feels incredibly blond, I just don't want to wind up with pasta hanging in the airing cupboard as it won't go anywhere else!)

You can stop pasta sticking together by sprinkling liberally with polenta - works for gnocchi too. Shake off excess before cooking. In general I would only make enough fresh pasta for one meal and use it on the day you roll it.

What I do is hang it over the coathangers as it comes out the machine.

I use my clothes airer! I do wipe it down before & after.

I also use my clothes airer, glad I am not the only one.