I tried making fresh egg pasta for the first time today, and generally I think the dough came out alright, except that, as I don't have a roller (and also because I just underestimated the thickness) my pasta was quite thick. I used 100g of 00 flour per large egg, that's all.
I essentially made what resemble tagliatelle but really think - I cut this by rolling out the dough into a rectangular sheet, folding inwards from both sides and then cutting through the rolls - quite a common technique I gained from watching videos.
My pasta came out a little hard, probably from the thickness, but I am unsure as to whether this means I should cook for more time or less time - I cooked for around 10 minutes. Does hard pasta, given the thickness of my hand-rolled pasta mean undercooked or overcooked? Just trying to understand whether, other than rolling thinner, I need to cook for more or less time, next time.