You can avoid the problem simply by leaving the pasta very hard (al dente), given that the fresh pasta cooks in about 4 minutes you should drain it at 3 minutes, and finish cooking sautèeing (you should save some of the cooking water to add if it gets too much dry). This technique (mantecatura) is used in a lot of pasta recipes to obtain a deeper flavour or to obtain creamy sauces.
Although nowadays both are ubiquitous in Italy (and abroad), dried pasta and fresh egg pasta are traditionally associated with different regions of Italy.
Dried durum-wheat pasta originated in the old Kingdom of the two Sicilies, which encompassed the entire Southern Italy, including the island of Sicily, and had its capital city in Naples. Oldest historical records associate the production and consumption of dried pasta with Sicily, but one of the best renowned home of pastifici (artisanal pasta production places) from time immemorial is the town of Gragnano, in the province of Naples.
Still today, the humble spaghetti with tomatoes and basil is one of the iconic food of Naples.
Fresh egg pasta ("fresh" here is referred to pasta, not to eggs, as in "not essiccated") is linked to the historical region of Emilia, part of the River Po Valley.
It is worth mentioning that from a historical point of view this is the reason why spaghetti alla bolognese, one of the best known Italian dishes abroad, is actually a fake one: "bolognese" means "from the city of Bologna", which is the largest city of Emilia. For this reason it was always supposed, from its very own "design", to go well with tagliatelle, which is a classic fresh pasta format.
Best Answer
There are two pasta manufacturing techniques. First, pasta can be cut to shape using a blade or roller, and second, it can be extruded at high pressure through a bronze or teflon die. The first is what most people know of as fresh pasta, and is made using common flour and eggs. The second is made using semolina flour and water. If you are using a standard Atlas or Imperia roller, or cutting with a knife, use flour and eggs. It is the traditional technique and the semolina will not make a good pasta. If you have access to industrial pasta extrusion equipment, use semolina.
Semolina is typically made from a different species of wheat, durum wheat, which has a very high gluten content, so it does not require eggs to bind it together. The egg white has very high protein content, which compensates for the lower protein in common flour. In McGee's, "On Food and Cooking" he explains how the extrusion process aids the formation of a firm pasta:
In "Essentials of Classic Italian Cooking", Marcella Hazan says: