I've done home made pasta only a few times and only used this recipe so far : 10 ounces (about 2 cups) all-purpose flour, plus more for dusting 2 whole large eggs (about 4 ounces) 4 yolks from 4 large eggs (about 2.5 ounces) 1 teaspoon kosher salt, plus more for salting water And I did not add more flour did not even use all even added a few mls water because it did feel a little bit hard the dough. And I rested it maybe 1,5 h - 2h in room tempature. And then I rolled it out super thin by hand, the dough was easy to work with so I guess it was a good dough. But when it came to cook it, it took forever to cook probably 10 min even more to make it tender. And it was more like eating rubber actually. So what's your thoughts on this, can you over work the dough, should I try out another recipe? Is it because I roll it by hand? Help me out with this please!