try whole egg noodles

Egg noodles are harder than usual. All Italian pasta is made of egg only.
Add two to three eggs for two cups of flour. Mix it well, knead together roughly.
Since you have a motor don't need knead into a ball.
Add more water makes your dough too soft to cut.

I don't think it's the machine's problem. It's got be the way you operate it.
Your dough has to go through tier 1 two or three times, tier 2 to 4 two times each.
Noodles sheet should be around 2 millimeters thick at this stage.
Don't rush to cut noodles if the sheet feels too thick and moisture. 
Noodle sheet should be smooth and elastic, try stretch with hands slightly see if it breaks easily.

Trust your machine. There's not much difference between pricy and cheaper ones.