Why does my homemade pasta dough consistently have a tough or chewy texture, and how can I achieve a smooth and tender crumb?

I totally get why you're frustrated - making homemade pasta can be a bit tricky, and getting the texture right is key. I've been there too, and I've found that the culprit is often overworking the dough. When you overmix or overroll the dough, you develop the gluten in the flour, which can make the pasta tough and chewy. So, try to mix your ingredients just until they come together in a shaggy mass, then let the dough rest for a bit before kneading it gently.

I've also found that using the right type of flour makes a big difference. Italian "00" flour, or caputo flour, is a great choice because it has a lower protein content than all-purpose flour, which means it won't produce as much gluten. And don't overdo it with the eggs - using too many eggs can make the pasta dense and chewy. A good rule of thumb is to use one large egg per 100 grams of flour.

Another thing to try is adjusting your kneading time and technique. You want to knead the dough just until it becomes smooth and pliable - if you knead it too much, you'll develop that gluten again. Try kneading for about 5-7 minutes, until the dough feels silky and smooth under your hands. Then, let it rest for at least 30 minutes before rolling it out. I think with a bit of practice and patience, you'll get the hang of making delicious, tender homemade pasta - good luck!

Lastly, don't be too hard on yourself if it takes a few tries to get it right - making homemade pasta is all about experimentation and finding what works for you. Keep playing around with different ingredients and techniques, and I'm sure you'll eventually find the perfect combination that gives you the smooth, tender pasta you're looking for. Happy cooking!