Use some of the flour you used to make it. Just a dust
Discussion
+1 just dust it
This is gonna be good.
Do you know if more or less flour makes the pasta harder or softer?
I'm not really a pasta expert, but I think it depends on how much you've agitated the gluten. Like, as long as you're not working in the dusting, it shouldn't affect your pasta a noticeable amount.
Alright. Well, I'm gonna be doing this often, so I'll figure it out with experience.