How to keep my homemade pasta from breaking

I have been making egg noodles and hang drying them for a few years now with great results. I bought a kitchenaid with pasta press and thought I would make shaped pasta to sell at the farmer's market as well as the egg noodles. The pasta comes out great but when it dries, it breaks in half lengthwise making it unsellable as macaroni or rigatoni. I live in a very dry climate. My house is cool and I have been laying out the pasta to dry on mesh sweater drying racks with a fan blowing on them. Before I waste any more time and ingredients I thought I would get your opinion on how I might get better results. My last batch dried and cracked (checked) completely. I use 2 1/2 cups of AP: 1 cup Semolina, 4 whole eggs, 1 tsp salt, about 1 1/2 tbsp water for dough. Any ideas? Slower drying w/o fan? Any advice would be greatly appreciated.