I've attempted to make fresh pasta twice now. Both times, I did a ravioli, and started with the well method. On the first try, I used 3 1/2 c. flour and 4 eggs (Mario Batali's recipe). I rolled the pasta out on wooden board with a rolling pin. On the second attempt, I used about half the flour, 4 eggs, olive oil, and my great grandmother's pasta machine to roll out the dough. The dough was way too sticky this time so I had to continue to add flour as I was kneading. On both attempts I kneaded for 10 minutes and let the dough rest, covered, for 20 minutes. Both times, the pasta was too firm/tough. I cooked the ravioli for about 2 minutes each time.
Any pointers or adjustments I can make to get a softer pasta? I'd really love to get it right and carry on our family tradition of making the pasta by hand, but my mom and I just can't seem to figure it out.
Thanks in advance for any tips!