How to Make Homemade Pasta Without the Mess: Tips and Tricks | Eater
"As described by Missy Robbins, the chef behind these Brooklyn pasta powerhouses, making fresh pasta is “all about touch, and the well allows you to get acquainted with the dough as you mix and knead it and to commit the texture of the final product to memory.” Robbins also acknowledges common home-cook mishaps and offers a practical fix: if the eggs burst through the barricade, you can scrape the eggs back into the flour with a bench scraper “until you have a mixture that is thick enough to contain itself.” Her egg-dough recipe illustrates the professional scale she sometimes works at, calling for “24 to 26 egg yolks.” These observations are situated within a broader debate about the traditional well/volcano method versus bowl or hybrid approaches—advocates praise the well for incremental hydration and kneading on a bed of flour to avoid clumps, while others favor bowl or hybrid techniques for convenience and smaller batches." - Jaya Saxena
