Originally Posted by CookLikeJulia
As for me, when I do make my own fettucine. I don't dry them totally, just let the moist dry then I curl it wrap in a wax paper and refrige it. I want my fettucine still soft when I cook it. :)
So, if they are partially dry, they don't stick permanently to themselves when you curl them? Do you curl them individually or a few together? I think that I have had the "permanently stuck together" problem in the past because they weren't dry enough.