Carl, I also use the Kitchen Aid. You mean the roller set right, with three rollers, not the extruder?
Are you also talking about a problem where as soon as you cut it it's not completely cut apart, so each fettucine strand is a little stuck to its neighbor? If that's the case, you need to let the flat sheets dry SLIGHTLY between flat rolling them and roller cutting them. That will give them a little better body to cut apart more completely.
I do two things for drying, I use an old wooden clothes drying rack, for drying the strands. The other thing I do for the sheets when letting them dry a little before cutting is I drape large clean non-linty tea towels over the cupboard doors on my island (opened), and hang the pasta on that.
Hey oldschool, did your grandmother also roll by hand, with a similar broom handle? I love watching people who can really do that, with the slight stretching motion at the same time, doing it so fast and efficient like they could do it in their sleep.
Carl, do you have good gluten development in your dough as well, that will help make good pasta. You can use your flat roller to sort of work that up, to "knead" your pasta dough.