Why does my homemade pasta consistently turn out overcooked, and what's the best way to achieve a perfect al dente texture?

I totally get why you're frustrated - making homemade pasta can be a bit of a challenge, especially when it comes to getting that perfect al dente texture. I think the issue might be that you're overcooking the pasta, but not necessarily because of the cooking time or temperature. It's possible that your pasta dough is too thin, which can cause it to cook more quickly and become mushy.

As for the technique, I recommend using a pasta machine to roll out your dough to a uniform thickness - this will help you achieve a more consistent texture. Also, make sure you're not over-working the dough, as this can cause it to become tough and prone to overcooking. I like to use a simple recipe with a 1:1 ratio of flour to eggs, and then add a bit of salt and water to bring it all together.

If you're looking for a reliable resource, I highly recommend checking out "The Essentials of Italian Cooking" by Marcella Hazan - she has a great recipe for homemade pasta that's easy to follow and produces amazing results. As for multitasking in the kitchen, I find that it's all about timing - try to cook your pasta at the same time as another dish, like a simple tomato sauce, and then combine them just before serving. This way, everything is ready at the same time and you can focus on plating and presentation.

Lastly, don't be discouraged if it takes a few tries to get it right - making homemade pasta is all about practice and experimentation, and it's worth the effort in the end. Good luck, and I hope you finally achieve that perfect al dente texture!