Egg Noodles - Testing

I've made this lots, but it's always been nestled in other recipes instead of getting a page of its own, which it totally needs for me to document the best way to make it.

1 - Made what looked like perfect dough, put it through the machine to make the thick egg noodles but, once cooked, they were pretty tough (still delicious though). What can I do to make the perfect egg noodle? What did I miss?

2 cups + flour
3 eggs
pinch salt

1. On a board or the counter, make a mound of flour, sprinkle on the salt, create a bowl in the centre of the flour mound, crack in the eggs and start combining with your fingers. You should end up with a very dry dough, almost cracking; if sticky, add flour until this is achieved. Cover and allow to rest for 1 hour. 
2. Cut the pasta dough into 4 pieces and keep wrapped. Using a hand-cranked pasta machine and dusting lightly with flour, run each piece of dough through each setting 3 times, beginning at the widest setting and ending at the second-to-the-narrowest. Place the pasta sheet on a floured work surface and cover to prevent drying out. Repeat with the remaining 3 pieces of pasta dough.