How do I avoid gummy, unworkable pasta dough?
Michael Rhulman writes: "The pasta dough ratio is 3 parts flour, 2 parts egg.  So I crack 1 egg per serving into a bowl, then multiply that weight by 1.5 and add that much flour."

Try that.

Also, the recipe for extruded pasta is different, most often made with semolina and water...almost always a crumbly texture when entering the extruder.