Place the thin strips of dough on kitchen towels and let dry for about 1 hour. After 30 minutes, turn on the other side, to dry completely.
In the summer, the air may vary, either be more humid or more dry, so it's important that you check periodically. If dough is dry on top and easy to shape, we can continue working the dough. If it's already too dry, you'll see the noodles will get crumbly and hard to work with.
If dough is not dry enough, the noodles will stick to each other, we'll need to use more flour, and we don't really want that.
New tip which I learned right after I posted the recipe - the strips of dough can dry quickly in the pan or in the oven, but be careful no to dry them off too much.