We built a drying rack similar to the ones you can buy. DH is the pasta maker and i make rice noodles. Depending on the noodle, all the varieties, we find a bit of drying, not hard dry, helps. Even if on a tray and into the fridge for an hour. I like corn or rice flour as the tossing 'ball bearings' to keep then from sticking. Climate and humidity may play a part. My first rice noodles were a blob goop until i tried and tried again.

Like anything not familiar, it is the flour used, the resting of the dough, etc. The gluten stretch, the perfect timing, experience and just knowing...how it should feel.

I only make egg noodles and usually use the machine. My limited experience would suggest that probably a little more flour to begin with, and probably much more flour at the pre-fold dusting stage. I found that more flour was needed at each decrease in thickness while you are only rolling out once.

And I think that skilled literary types should probably 'think of England' rather than letting the mind wander into simile while cooking; and really nice touch (as usual) over on your Taco post, thanks.

Omit the oil - that is what makes them stretchier. Or find a recipe that does not include oil. I always make mine with eggs instead of water, although I often make spinach noodles and then use less egg, but I always use at least 1/3 semolina flour.

After I roll out the pasta dough, I hang the sheets on a broom handle to dry for a few minutes before I cut it, and this helps prevent them from sticking together. Humidity in the kitchen is more of a problem than heat.

My pasta recipe is simple : 1 egg for every 100g flour. Nothing else. You can lay a broomstick between 2 chairs to dry it out. I do use a manual rolling machine.

I mix the dough in the FP, but hand roll and cut. The recipe I use is from a friend's mom.

Link to Pictorial

Homemade Pasta

I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions but I use the Food Processor to mix and knead.

1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs.
Salt
1 tablespoon of olive oil, per three cups of flour.

TIP: I often find myself with egg yolks to use up. I sub 5 to 6 egg yolks for whole eggs in three cups of flour.

Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place. (note: I don't use a pasta machine, I roll the dough out by hand on a large floured board)

You can also mix and knead this in the Cuisinart, which is what I do when I make it.

My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don't make that much at a time, I just lay it all over my table and counter.

NOTE: Depending on the flour and the eggs, sometimes you will need more eggs.

When I didn't want to mess with the machine, I have rolled them out and cut with a pizza wheel somewhat like what ann_t showed, but my hand isn't as steady as hers and the cuts were wobbly etc. So back to the Korean method that I found on Google. They mostly showed rolled out squarish pasta that was then folded several times in the same direction and then cut off with a chop of a knife. This prevents the wobble issue, but creates a wrapped up noodle which is why John may have run into the tangle or goop issues.

Has anyone used the fold and cut method? Was any modification required?

I have used the fold and cut method, and I dusted with extra flour so that it would not stick. Then right after I cut it, I unfolded it and let it dry. You cannot leave the pasta folded after you cut it, or it will definitely stick. If you allow the sheets of pasta to dry for an hour before you fold them, they are also less likely to stick. I dry the sheets on a broomstick between two chairs, but if the pasta has oil in it, it should be dried lying flat, as it will distort on a broomstick, especially if the sheets are very long (like mine).

John, when making Korean noodles, remember a few things:

1. Flour the cutting board or countertop.

2. Roll it out thin and flour......

3. Then fold over onto itself until you get a long, rectangular piece but with each fold -- flour! (Flour the top fold too.)

4. Slice. Do not uncurl as you go -- but have boiling water ready, salted.

5. Once the noodles are all slides and boiling water is ready, then uncurl the noodles, toss quickly and drop in the water.

Whenever I make Korean noodle soup of any kind, I always boil the noodles first in boiling water before putting it in the boiling soup. You can finish it off in the soup but the nature of knife cut noodles is that you need a lot of flour and that is always make the soup very thick.

This is Kal-GookSoo (칼국수) but it's the same dough for various dishes like so-jaebi (수제비) where you simply flatten small dough pieces out by hand and plop into the water. It used to be poor mans' food, but people love it now.

Also, I don't use all wheat flour for Korean noodles. AP flour is fine and if you want wheat, I would only mix in 1/3 at most or for softer and tastier noodles, mix in some potato starch. And I'd suggest replacing the oil with egg whites, or whole eggs if you are okay with yellower noodles and a bit more bite.

Good luck!

Grace