How long did you let the dough rest? BTW, I find that fresh pasta has a softer texture than dry pasta when cooked.
Here is the basic recipe we use from Bibba Caggiano:
2 cups unbleached all purpose flour (we us KA)
3 Extra-large eggs (we use large eggs and about 2 Tbsp of water)
Put flour in the food processor. Break eggs into bowl then add to food processor. Add the water and pulse until crumbly looking but holds together when squeezed, adding more water as needed, being careful to not add too much. Dump onto a lightly floured board and knead til it comes together in a smooth ball (should not take much kneading). Flatten into a disc, wrap in plastic wrap and let rest in fridge for at least an hour.
When you're ready to roll, take the dough out of the fridge and divide it into workable size pieces for your pasta machine (we quarter it). Cover with the plastic to prevent drying while warming for a few minutes.
In one of her shows, we watched her technique for running the dough through the machine. She would have the machine on the widest setting. On a floured board, flatten a piece of the divided dough, pressing with your fingers until a rough rectangle is formed. Fold the dough in even thirds back onto itself to square up the edges of the rectangle. Flatten with your fingers. Run it through the machine starting with an end where you see the folds. Repeat this process at least once, using as little flour as possible, until you have a fairly even rectangle. Start running the dough through the smaller settings, flouring as needed, until you reach the desired thickness.
Emeralds are real Gems! C. caninus & C. Batesii.