Egg pasta vs. water+semolina pasta texture I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs.

Is it supposed to be like that? If not, should I knead it more? Or add more flour?
usually in Italy, when we make "homemade" pasta without eggs, we used to leaving the pasta some hours to dry. If the pasta is drier, the "slimy" effect tends to fade.