From another non professional : You didn't mention what kind of pasta you are making. Spaghetti, ravioli, orecchiette; Are you cutting by hand or with a machine? How many guests/ what kind of sauce or dish are you preparing?
Le Plonguer has good advice. The perfect pasta is not too dry, and not too wet. Silky smooth. Once I cut the pasta (spaghetti, linguini) I toss individual portions with flour so they don't stick together. Some add semolina flour as well. I usually wrap the strands around a few fingers so it stays together like a ball - the way you would serve. Into a sealed container it goes, and into either the refrigerator or freezer until it's time to cook. Even frozen fresh pasta takes minutes to cook so I advise not to pre-cook - although I've par boiled fresh pasta sheets for lasagna. Try to lay out the pasta folded on a sheet pan first, and then into zip lock bags or sealed containers. Avoid condensation at all costs.
You can cook the pasta in a sauce, but it needs to be a wet sauce and enough to cover the pasta, although I've never tried cooking it with just enough sauce to coat. All times are much shorter than dried pasta, but you probably already know that.
Hope that helps.