Cooking thick fresh egg pasta
The hardness you're experiencing is a sign that you've undercooked it. It isn't really "hard" in the sense that dry pasta is hard. It's not brittle, just very tough and difficult to bite through.

You can continue to cook it, but it's going to start becoming mushy on the outside before it becomes cooked through to the inside. That's why pastas are rolled out thin. Rolling it out thin with a rolling pin is enormous effort, so new pasta makers always give up too early. And they get this effect of tough pasta.

We all go through it. Stick with it. And then invest in a pasta roller, which makes it a bajillion times easier. But it's good to have done it the hard way a few times.