Good pasta dough has a hard texture and feels like leather, but it is also flexible.
Do not stick it on your fingers or crash or collapse.
Many factors (such as humidity, the brand of flour used, and the size of the eggs) may affect the consistency of the dough.
When making the pasta dough, use a flat mixer at speed 2 to mix the eggs, flour, salt and water for about 30 seconds. Flat mixers will break and incorporate ingredients better than dough hooks.
If the amount of water is correct, you should stick the dough together when you press it between your fingers. If it is too dry and crumbly, add 1 tablespoon of water. once.
Next, place the dough hook on the mixer and knead the dough for two minutes at speed 2.
The dough should stick together, but not "sticky". If more water is needed to make the dough stick together, it should be slowly added to the dough. "Spraying" water onto the dough balls is a way to incorporate water without adding too much water.
After kneading with a dough mixer, the pasta dough must be kneaded manually for 1-2 minutes. Just sprinkle some flour on the flour to knead it on the counter.
Before using the pasta rollers for rolling, the dough should be "rested" for 10-15 minutes. It should be placed under an upside-down mixing bowl, wrapped in plastic, or placed in a plastic bag during breaks to prevent drying.
Tip: If the pasta dough becomes dry while rolling or squeezing, add water a little at a time. If your pasta is spirally sagging or has an unstable shape, add a little flour because the dough is too wet.