So, I made some pasta dough. I used an eggless recipe (semolina, salt, water, little bit of olive oil). My dough looks alright, is doesn't stick to my hand when kneaded with no flour, and seems to have the correct firmness. However, when I cook my pasta, the texture is all wrong.
For example, I took a little bit and made some spaghetti strands. The outside of the noodle didn't have a smooth silky texture, but a rough jagged one. In addition, the pasta has a tough, sort of grainy chew. I cooked the pasta for 4-5 minutes, which is pretty long for fresh pasta.
I'm guessing it's either because:
1) The dough isn't actually fine, and it's either under/overkneaded.
2) I use a lot of semolina flour when rolling and shaping the pasta, because I don't have a pasta machine. Perhaps all the flour is getting into the pasta, but since it's not really incorporated well, the grains of flour are screwing the texture.
I'd be grateful if you guys could give me some insight and opinions into this, thanks a lot!