Pasta dough for orecchiette
Orecchiette is frequently made with two parts semolina flour to one part AP flour, and one part water.  You can find multiple recipes online.  So, I would begin your troubleshooting with a recipe that uses semolina.  Then, be sure to allow your dough to rest after kneading, at least 30 minutes.  This allows the flour to hydrate fully and the dough to relax. I find resting more important than kneading.  It really doesn't take more than a few minutes of kneading...but you probably can't over knead.  From there, as long as you have the proper hydration, shaping should not be difficult.