My cutter isn’t cutting it – pasta dough sticking together after cut

I recently acquired a fancy brass wheel for cutting jaggy edges in pasta dough (like for Farfalle). When I try to cut pasta sheets the dough doesn’t separate, even when I try to pull it apart.

I assume I’ve got a dough problem.

Using my old wheel, which was a thin fluted wheel like a pizza cutter, I can cut the dough no problem. Ravioli press works no problem – dough separates with minimal encouragement.

I thought the dough might be too wet and tried adding more flour to my recipe. Tried letting the pasta sheet sit out for 20 mins after rolling.

I’m using AP and OO flour and eggs, weighing everything, mostly kneading in mixer. Dough handles nicely and I’m rolling to #2 on pasta roller.

Wondering if this style of cutter doesn’t like egg pasta?