If the dough clumps, this is a sign that it is too soft. This is due to an excessive amount of water and is often caused by incorrectly taring the scales or adding too much water manually in the automatic programme. The dough for using the pasta machine should be crumbly and not moist or compact in any way - this often confuses users who know the dough for homemade pasta to be moist and firm. If the PM 220 runs into overload on the first squeezing attempt, this is completely normal and even a good indicator of the consistency of the dough. If the dough is pressed out on the 2nd or 3rd attempt, it is not too moist and therefore not too sticky.
Additional information:
The heat at the conveyor screw of the machine is completely normal, caused by the enormous pressure.