Fresh pasta clumps together when cooked
I love fresh pasta when I order at a restaurant. Lately I've purchased fresh cut pasta from local italian delis; however, as soon as I stick it in boiling water, the pasta clumps together and gets super gummy. Last night I put the pasta in hot boiling water for MAYBE 90 seconds and it still happened and I took it straight from the pot of water to the plate. Any ideas on how to prevent this from happening? Should I just stick the fresh pasta straight into the sauce? I noticed after the fact that taking the starchy water and mixing it with the pasta and the sauce helped unstick it a little but I only reserved about half a cup and it wasn't enough to unstick all of it and I was a little worried about diluting the sauce too much.
Any advice would be greatly appreciated!