Why does my homemade pasta always turn out soggy and lacking flavor, even with fresh eggs and high-quality flour?

I totally feel you, I've been there too with my homemade pasta attempts. I think one thing that might be going on is that your dough might be too soft or overworked, which can lead to a soggy texture. When I make pasta, I try to use a combination of "00" flour and all-purpose flour, and I make sure not to overmix the dough. I also let it rest for at least 30 minutes to allow the gluten to relax, which helps the pasta hold its shape better.

I've also found that using a higher ratio of eggs to flour can make a big difference in terms of flavor and texture. I typically use 1 large egg per 100g of flour, and I make sure to use room temperature eggs so they mix in more evenly. As for cooking methods, I've had the best results with a large pot of boiling, salted water - it helps to cook the pasta more evenly and gives it a bit more texture.

In terms of adding extra flavor, you could try adding some grated Parmesan or nutmeg to your dough, or even using a flavored oil like truffle or olive oil to give it a bit more depth. I've also heard of people using different types of flour, like semolina or caputo, to give their pasta a more authentic Italian flavor. But to be honest, I think the key is just to experiment and find what works best for you - everyone's tastes are different, and it's all about finding that perfect balance of texture and flavor.

Anyway, I hope that helps, and I'd love to hear if you have any other questions or if there's anything else I can do to help. Good luck with your pasta-making adventures, and I'm sure you'll get it down in no time - it just takes a bit of practice and patience, but the end result is so worth it!