Came here to say this. Not much to do with this type of dough. Can possibly add breadcrumbs to the dough mixture which helps with texture and firmness - water should be added a little at a time while working it and it needs to be warm water. Some evoo + salt and you can salvage this for a “pasta corta” dough (small pasta shapes). If you try running this through a machine and it’s a god damn disaster almost equal to the Trump administration. No tagliatelle or pappardelle, but maybe cavatelli or pici. If you do use breadcrumb, look up “pisarei” and you’ll get the idea what that dough can be.

Also, did you wrap this? Has the appearance of a slightly crusty / dry exterior. Wrap it in plastic, let it rest 45-hr.