Help with ” layers” in Dough

hi everyone, often when I make pasta dough I don't get a smooth ball in the end but I has higher and lower places even if I try to form a nice ball and knead very long.

is it a moisture problem?

for this dough I used 450g 00 flour, 150g semolina, 6 eggs size m and two or three times I made my hands wet to get some more moisture in there