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After cutting fresh pasta, you can cook it immediately or refrigerate it. If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests.
Alternatively, under-cook the pasta by 2-3 minutes (the outsides should be cooked while the centers should be hard), then turn off the stove, set the pot on another (cool) burner, and cover for 10-15 minutes. This will slow-cook the centers of the pasta, making them al dente instead of soggy.