Given the background description of some cooking related query, summarize the question into a title

Example Input: I make a fair amount of homemade pasta (Mostly Tagliatelle or Linguine), and I tend to cook it fresh, rather than drying it and cooking from dry; however, it tends to clump and stick together in the pan when cooking. What can I do to minimise this, and make my homemade pasta behave a little more like store bought fresh pasta?For reference, I'm using a fairly standard recipe of one egg per 100g of 'OO' flour; and I add salt and a little olive oil to the pan when cooking, as well as following all the normal steps that give successful results with store bought pasta - Could it be that I'm not working the dough enough, working it too much, or just down to not using the "correct" type of flour (semolina flour doesn't appear to be available in my area)?
Example Output: Why does my homemade pasta stick to itself whilst cooking?

Example Input: Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?
Example Output: What's the best way to store unused sushi rice?

Example Input: I'm reheating a bunch of leftovers, all stored in aluminum tins. I don't have enough oven rack space to lay it all out flat. Can I stack the tins?(Additionally, is it safe to leave on the paper/aluminum covers - the ones that are cardboard on one side and silver on the other?)
Example Output:
If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?