Follow the advice of these people. There is nothing I can add except to persevere.
Your pasta dough must be fairly stiff and it is imperative that you do not overcook it.
I do not put anything in my pasta beyond eggs & hard flour, no salt or oil. Occasionally I've had to add a little water, but hey, "life's tough". Everybody is entitled to a mistake or two.
My rule of thumb is: Weigh your eggs, add double the weight in flour and you should be very close.
e.g. For 2 X 55gm eggs add 220 gms flour.
Allow the dough to rest before making the pasta.
After making your pasta allow it to rest & set.
2 minutes at the boil max.
My personal view is that commercial pasta is for the birds. I don't like it since I've been making my own.