I’ve a look at your recipe, for 200g of flour, you use 124g of egg/water/evoo mixture. It is wetter than mine, more difficult to work with. The recipe I use is 500g of flour (250g type 00 and 250g semolina) and 250g of egg. Also, I never add salt, but salt only the water when cooking. (My recipe specified not to add any salt.) There is a discussion on whether to salt the dough here.
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