I followed this guide to making pasta from scratch for the first time. https://food52.com/blog... I made three servings, following the guide that serving is 1 egg and 100 g flour. I used 1:3 semolina to 00 flour.
I hand rolled the dough and so my pasta wasn't as thin as it should be -- it was probably 1/8 inch thick. Still, I wouldn't have minded the thickness except that it was awfully tough after I cooked it. I boiled the pasta for about 4 minutes.
I'm wondering -- what can make home pasta tough? Overworking it, underworking it, etc.? Once I know what might have caused it, next time I can experiment by modifying that variable. Thanks!