Check the flour/water ratio: There may be differences in flour from country to country. If you are using wholewheat flour, add another 5 ml (0.17 fl oz.) of liquid.
When the water/flour ratio is correct, the consistency of the dough should be crumbly and appear rather dry. This consistency is needed in order for the extrusion forces to turn the dough into the perfect pasta dough.
Please see the right dough consistency in the following image: