pasta dough problems: I have made about a dozen or so batches of pasta dough and I'm seeing some differences. With extruder pasta dough, it is almost sandy and requires some doing to get it to stick. I have used your recipe, Vetri's recipe, and have used the Kitchenaid, a food processor and my good old hands to mix (and initially a crank to extrude but just bought a Kitchenaid attachment)--but it is so hard to work with that the Kitchenaid almost overheated. Any advice? Also with rolled dough--I used the recipe on your pasta dough packaging and it turned out fine as a dough, but when I cooked it--it all sort of stuck together. I boiled it in salt water, about 3 minutes, and right out of the water, the noodles were tender but the noodles in the colander all became like one big sticky blob. Almost like pasta brick but still soft. Just couldn't "unstick". the stickiness after cooking is something that I have found consistently--anything you can suggest for that? I have let the pre-rolled dough sit for a few days, for a few hours, and I have let the cut noodles hang on a drying rack for a half hour to a few hours, and let it sit in the fridge or put it right in the water. (I am experimenting with different timings) but for all--I keep getting the same sticky noodle mess. Sticky AFTER cooking, not before.

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