Use exact measurements, especially for the flour. Cook it on the stovetop long enough to get rid of the excess moisture. You want it smooth and elastic, not thick and dry. Mix well after each egg; you don't want to add them too quickly. Test the consistency by lifting a spoon out of the dough. The dough should form a V-shape and then slowly fall back into the bowl. If it's too thick, add a little more liquid; if it's too thin, add a little more flour.