How to Cook the Pasta
Use Good Water
I really haven't noticed a difference, but if you have the chance, use the best water you can find.
Generously Salt the Water
When cooking freshly made pasta, the time they spend in the water to cook is a lot shorter than dried pasta. This means there is less time for the pasta to absorb the flavor. Be careful not to over-salt the pasta though! It may take some time to figure out how much is the perfect amount.
Cook until "Al Dente"
I have fond memories from my younger days of waiting to "test" if the pasta is done. Simply scoop a piece or two out, run it under some cold water, then take a bite! There should be a little bit of a bite to the pasta, but if you want to cook it a bit longer, go ahead.
Scoop, don't Pour!
Fresh pasta often uses coarse semolina flour to keep the pieces from sticking to each other. These settle on the bottom of the pot, and the last thing you want is for all of that to end up on top of your freshly cooked pasta.
Add to the Sauce
Scoop the finished pasta into the pan or bowl that you're using to cook the sauce. This will give the pasta some more time to cook, and will let the pasta absorb some of the sauce. If you need to thin out the sauce, add some of the water used to cook the pasta. The extra starch in the water will add another complex layer to your meal!
Reuse the Water
If you don't want to dump that water down the drain, feel free to re-use it for rice or for another sauce like lentils. If you didn't salt the water initially, you can use it to water your plants.