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2-3 minutes is usually plenty for fresh pasta.  10 minutes is way too long.

Your recipe sounds fine.  Egg whites are a protein and add bite or chew.  Yolks are a fat and add smoothness.  You could use a little more flour and some water, but I think the issue is cooking time.

The rest is fine - just more than needed.  Dough should be wrapped to prevent drying out.

Fresh pasta does have a different texture.  You actually don't need any whites - it's personal preference depending on your desired result.  More fat produces a smoother pasta. 

Some flours have more moisture than others.  If your flour is very dry, you might need another teaspoon or so of water.  
 
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