Egg and flour proportion for pasta extruder
What type of flour are you using? If you are using semolina, as expected, you should try to sift it and remove the coarse parts. Also, you can mix 75% semolina and 25% of a softer wheat flour. The egg makes the dough much (much) harder to extrude, you can try substituting water for egg:


for 453 grams of semolina, 162 grams of water


I make my fresh pasta with the wonderful mx700 Simac (which you can find online for about 40/60$) and I can assure you that the pressure applied by the machine is tremendous and when I don't get the mix carefully balanced the motor clearly screams and the machine cracks like it's going to open in half.



In Venice, Italy we have a traditional manual pasta machine called Bigolaro that resembles a bit the one you posted, but the handle is much larger, hence easier to turn: you should use a metal pipe (on each side) to make your work easier!