How do I get rid of excess flour on my dried pasta shapes? I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flour around the shapes to prevent them from sticking during the drying process. I'm reluctant to cook them with the flour stuck to them so as to prevent the dreaded gummy layer from forming on the outside of the pasta. Should I wash the shapes when they're dried? What's the best course of action? Thanks.
Brush the flour off using a soft cooking brush (or even a clean paintbrush). It might take a while, but as with making pasta itself, it's a slow and involved process which eventually gets faster. You might want to consider doing this over a baking sheet with a wire rack.