I just realized -- you gave measurements for pasta, and even though it's a weight and not volume, I'd still be suspicious.
Try the following method of mixing:
- Pour out slightly more flour than the recipe calls for into a pile.
- Mix any liquids in a small bowl.
- Make a hole in the middle of the pile, so the flour pile kinda looks like a volcano. The hole should be able twice the size of the volue of liquid.
- Pour the liquid in the hole.
- Stir the liquid, slowly mixing in the flour.
- Switch to using your hands when it starts forming into a ball.
- Use the remaining flour as bench flour for kneading.
This way, the pasta will take in all of the flour that it can. You'll end up working in a little bit more as you're rolling it out.
Or, you can use the updated food processor method:
- Put the flour in the food processor.
- Add the egg(s), and blend.
- With the processor running, slowly stream in your other liquids until the dough forms a ball.
- Let the ball roll around for a minute or two to knead.
- Dump it out onto the counter, and finish kneading by hand w/ more flour.
You also need to make sure to knock off any extra flour before cooking -- the racks for great for this, as you can just hit the pasta to knock off any loose flour. (I just kinda slap it back and forth a little bit). As Michael points out, the flour might help to dry out the pasta, so you might want to do this step just before cooking).
Also, consider using lots of water, in the biggest pot you have -- any loose flour will then get dissolved further, causing less overall problems. And consider not cooking it 'til it's done, but pulling it a minute or two early to finish cooking in whatever sauce you're going to serve it with. (yes, both of these are mentioned in the other thread, but worth mentioning again)