I have to agree that your dough was too dry. It's better to be a bit too wet as you can always work in more flour as you are rolling it out. Knead some as well, not like with bread, but some. Dough should be smooth, silky and I always leave it very slightly sticky. Resting is essential. Form it into a disk and wrap it in plastic wrap and let it sit for a minimum of 20 minutes. I often make dough early in the day, stick it in the fridge, then bring it out an hour or so before we are ready to start rolling. Don't do it overnight though, the dough will start to turn gray.
I'll admit, more often than not, I use the food processor to make the dough. Put the flour in (I use AP mostly, sometimes 00 if I have it), then add eggs and process until the dough starts to form a ball, adding a little bit of water only if needed. Scrape it out onto a floured board, knead a few times to pull it together, shape into a ball, flatten, then wrap and rest. Nearly always comes out perfect, but like Sarana, I occasionally have a fail though very rarely anymore.
When it comes time to roll, if the dough is still too sticky, work a little bit of flour at a time into it as you are rolling to keep it from sticking to board and rolling pin.
I'm guessing the book you were using wanted you to use the mound/well method, where you make a mound of flour, then a well in the middle, where you put your egg(s), use the fork to beat them together, then start working in the flour a little at the time. Maybe it didn't explain it that way, but I'd guess that was what they meant.
I wouldn't try a filled pasta as my first go round. Try just making noodles of some kind, then once you've mastered that go onto filled pasta. If you guys like spinach pasta, try
this recipe. It's one of the first homemade pastas we made. It's a bit non-traditional in that salt actually goes into the pasta dough, but it's a great dish and fairly easy to make.