Melanie Lionello illustrates the traditional pasta-making technique of creating a well in flour, which allows for absorbing eggs gradually, resulting in perfect dough.
Marcella Hazan argues that the well method allows you to control the flour ratio dynamically, ensuring the dough has just the right consistency.
Missy Robbins emphasizes the importance of touch in pasta-making, stating that the well method enables one to familiarize oneself with the dough’s texture.
Despite the challenges faced by home cooks, the traditional well method persists as the preferred technique for making pasta, celebrated over more modern approaches.