Why does my homemade pasta always turn out overcooked and mushy, and how can I cook it al dente like my nonna used to make?

I totally feel your frustration, I've been there too when I first started making homemade pasta. One thing that really helped me was paying closer attention to the cooking time - it's easy to overcook pasta, especially when it's fresh. I think the key is to cook it for a shorter amount of time than you think, and then check it frequently until it's just right. For me, that's usually around 2-3 minutes, but it can vary depending on the type of pasta and the flour you're using.

I've also found that using a high-protein flour, like "00" flour or all-purpose flour with a high protein content, makes a big difference in the texture of the pasta. It helps the pasta hold its shape and gives it a more tender bite. As for the water ratio, I think it's all about finding the right balance - too little water and the dough is too dry, too much water and it's too sticky. I usually aim for a ratio of around 1 part flour to 1 part egg, and then adjust the water from there.

I'm curious, have you tried cooking your pasta in a large pot of salted water, and then immediately draining it and serving it with a sauce? This can help stop the cooking process and prevent the pasta from becoming mushy. It's also worth noting that fresh pasta cooks much faster than dried pasta, so it's easy to overcook it if you're not careful. I hope these tips help, and I'd love to hear more about your experience making homemade pasta - maybe we can troubleshoot together and figure out what's going on.

Lastly, don't be too hard on yourself - making homemade pasta is all about experimentation and practice, and it takes time to get it just right. Your nonna probably made pasta for years before she got it down to a science, so don't worry if it takes you a few tries to get the hang of it. Keep at it, and I'm sure you'll be making delicious, al dente pasta in no time - good luck, and happy cooking!