I make a lot of fresh pasta, and I love it. However, problems arise whenever I make it a few hours ahead of time. I flour and nest it, but it invariably ends up clumping together. What's the best practice to avoid sticking/clumping? I frequently buy fresh pasta and it's nested or folded over itself, and it comes apart without any issues whatsoever. Do they let it dry out a bit first? Many thanks in advance for any answers.
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