10 hours ago, Kim Shook said:
"I let it rest a bit." I always rest the dough for at least twenty minutes in the refrigerator, which makes it less soft and less likely to jam up the pasta machine.
Assuming you used the correct proportions of flour to egg (typically 100g to one egg), the dough should have worked. Another reason for it being too soft may be that it wasn't kneaded long enough to develop the gluten. Serious eats has a good web page on making pasta from scratch (link here).
Keep at it, you'll get there.
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The clamp is giving me problems:
The bottom side of the pasta machine should be in line with the side of the chopping board. The vertical part of the clamp will then sit straight against the edge of the chopping board. This means that the chopping board should be sitting with around two inches of board over the side of the bench. Diagram as follows:
