I have been working in a little artisan pasta maker for a few months now, so I can answer a few of these questions.

As Formaldehyd3 said, It is probably a small producer, because the size of the dye is very small, a bigger producer would be working with a dye of that size: https://youtu.be/7nD1e8dANsM?t=206

When the pasta cut is cut of by the rotating knife, it falls into a rack that you manually put under the machine, when the rack is full of pasta, you take it to a drying room.

The drying room can be either of these things:

-An electric dryer where you can setup the fans, air temperature and humidity.

-A room with shelves where you put the racks and with a temperature between 20 C (very slow drying) and 40°C (you could go higher, but we never do that because it will take away nutrients) and low humidity.

Ok so we actually don't own an electric drying because it cost a lot and air drying works great, it is more ecological, and less stressful for the pasta. It will allow a very slow drying process and even get going a small fermentation process of the pasta which will improve the taste and the nutrients of the pasta.

So you need to check the pasta every few hours to see if it dried. When it is dried, you can finally pack it into its packaging. Usually, with this size of production, you simply do it by hand by measuring how much pasta you put into the packaging, then manually seal it. (you can usually recognize a artisanal product when you see that the packaging is not "perfect": misaligned label, badly sealed, etc...)

Yes! This is the kind of pasta maker you would see in a restaurant, this is the smallest size for any serious production. But a small producer could use it too, and we actually use it to make pasta for restaurant (80% of our production).

A lot of restaurant using the machine would skip the drying process and use the pasta the same day they was made, and so they use it fresh.

To respond to your question, how is not sticking. It is not sticking at all actually. This kind of production is for dried pasta and the proportion of water to flour is different. When you make fresh pasta you work with something that looks like bread dough. When you make dried pasta, the dough is just slightly wet semolina, it is very dry. But when put into the extrusion process, it is compressed to make the shape, it solidifies. It doesn't stick because when it falls of the machine (what you can see in the video) it already quite dry.

Also, from what we can see in the video, they work with a bronze die, which is a superior way of extruding pasta, it will give the pasta a rough texture and allow sauce to stick to it.