Use the heels of your palms to push the dough away from you so that it flattens and rolls away from your body. You’ll need to knead the dough for a minimum of 15 mins, more if you’re doing a larger amount. Use your a dough/bench scraper or a knife with a wide blade to bring the rest of the flour from the outside in, cutting it into the middle until you have a shaggy mass. Keep going until the eggs are no longer runny. Slowly draw a small amount of the flour into the eggs with your fork, whisking continuously and squashing any lumps as you go, so you start to make a smooth mixture that looks like cake batter.Crack the eggs into the well and beat them lightly with a fork for around a minute until the whites and yolks are completely combined. Pour the flour into a mound on your work surface and use your fingers to create a wide well in the middle, making sure the rim is not too low.
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