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Crack two whole eggs into the well, then separate out additional egg yolks to enrich the dough. Whisk the eggs gently within the well, mimicking the "Italian grandma" method—carefully combining without breaking the well's edges. As the eggs scramble and thicken, gradually incorporate flour from the edges, mixing until the dough starts to come together.
Once the mixture resembles dry, crumbly scrambled eggs, switch to kneading with your hands or a bench scraper. Knead the dough for about ten minutes, applying force with your palms to develop gluten, resulting in a silky, smooth texture. If the dough feels too dry, add a tiny splash of water, kneading until it feels just right. Proper kneading is a workout that ensures the dough develops the elasticity needed for perfect pasta.