I am not understanding something on how to dry homemade pasta noodles, e.g. fettucini.
Several web postings say to curl them into a next to dry but if I do they turn to a sodden mush. If I try to dry them enough ahead of time (over the back rung of a chair), they are not flexible enough to next and they break.
It does not seem to matter how much I flour them.
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