I was taught to make pasta breaking the eggs in the hole in the flour then scrambling. Then adding a little olive oil and water or flour as needed.
Why can't I first of all use a bowl. Also what is wrong with scrambling the eggs before putting them in the flour hole,. Most techniques have there practical practices rooted in reason. I think adding unscrambled eggs to eggs on bread board is mostly tradition. Maybe there is something I am missing that adds to the quality of the final product. Am I missing something.