Last night I went to make dough for tagliatelle. I had made it successfully a couple of times. The recipe called for a 50/50 mix of semolina and AP flour, blended with egg yolks and a whole egg, kneaded for 6-8 minutes. The dough felt really stiff. I left it to rest for a couple of hours, wrapped in plastic. When I went to roll it, it crumbled and ripped.
I ended up throwing it away. Where did I go wrong? If humidity matters, I am in Santa Fe, but it was (by our standards at least) a relatively humid day. Help!