Great question — answering as the UphillTech team:
Your dough is too wet. Four eggs is a lot for 2 cups flour - the KPEXTA user guide suggests 4 eggs + 1 tbsp water for 3-1/2 cups flour. Assuming you're using the mixer to mix the dough, it should be crumbly and not form a ball, but it should hold together when you pick some up and squeeze it in your hand. If you have a kitchen scale handy a typical egg pasta ratio is one large egg (about 1/4 cup) per 100 grams flour.
Full answer by user23136: https://cooking.stackexchange.com/a/44109 (CC BY-SA 3.0).
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