It’s just normal egg and flour pasta. What’s the best way to stop it from sticking when it’s cut? Should I dry the bits after they’ve been rolled for a little while, or is the dough too wet?
Quick! I’ve got to start making it in an hour! 
Sounds to me that your dough is too wet. I never have a problem if my dough is drier. I have had problems that it will clump together in the water if it has too much moisture.
If you have the patience, pull them apart one by one and let them air dry a while.
Yeah, you should cut the pasta and then unroll each strand to let it dry. If you want, you can toss it with a little more flour to keep the stickiness at bay.
Yay, I made the hour deadline!
Thanks!! It’s the first of advent so I really didn’t want to screw up the pasta today.