The dough should not be soft, but rather hard and compact.
Do not add all the water immediately and keep a little spare flour: The type of flour and humidity of the environment in which you work may change the dough’s liquid absorption. Make sure the final result is not soft, but rather hard and compact.
Do not use the dough immediately after making it: The pasta needs to rest for at least one hour so the ingredients bind together better and the dough has the right elasticity.