Flour vs cornstarch for keeping fresh uncooked pasta from sticking together
Use bench (AP) flour for working with your dough. I will sometimes toss the freshly cut pasta with a bit of flour to keep it from sticking together, if my dough is too tacky.  I typically use semolina to keep the freshly cut pasta from sticking to the plate that I place it on. I never use cornstarch for pasta.  Your best bet is to roll into sheets.  Dust those sheets with a bit of flour.  Depending on the humidity level, I let them hang out on the counter for a bit to dry.  Flip over once, you'll get the sense of how much flour is necessary to keep the sheets from sticking to your counter or board. Try to use as little as possible.  The correct dough hydration is a bit tricky and will take some practice. After they air dry for about 10 minutes or so (this could be much shorter if it is very dry), cut your pasta.  Toss with a bit of flour, and place on semolina sprinkled plate or tray.  Once you fill the tray, freeze your fresh pasta (unless cooking immediately).  Then cook from frozen.  Go for it.  Even if you make mistakes, it is edible!  You will get better.