I've begun making fresh pasta. I'm doing pretty good with it, but the pasta that I get has a texture more like egg noodles than like pasta. It's missing the "bite" that pasta typically has, and has the "slippery" noodle-y-ness that you get with egg noodles. Can anyone suggest how to get more pasta-like texture from fresh pasta?
Here's what I do:
3 cups flour / 2 eggs (water if needed)
Knead, fold over itself 4 times through pasta machine
Then thin out
I don't let the dough rest at any point (unless there's time between cutting it and dropping it in water).
Thanks in advance.