Making pasta. continued

This evening I made tagliatelle, again following Marcella Hazan's recipe. Some observations:

• Other pasta recipes call for 1 cup flour, 1 egg, maybe 1 tablespoon of oil, and a bit of water as needed. Hazan has 1 cup flour and 2 eggs. How can this work with so much egg? Certainly it's not possible to make a "well" in 1 cup of flour that holds 2 large eggs. And I'm definitely adding quite a bit of flour, certainly over 1/2 cup and maybe pushing 1 whole cup, to make a dough that holds together and isn't too sticky. Puzzling.
  
• Tonight I did the basic mixing and the start of the kneading in my largest stainless steel bowl. Once the dough was the right kind of texture I finished the kneading on the countertop. Although it's one extra dish to clean, the counter mess was much easier to clean up, since it was basically just loose flour.
  
• I rolled the sheets to 7 again, using lots of flour to help out. After 6, I cut the sheets in half across, dredged in flour, then rolled at 7, feeding the cut edge in first. This worked quite well. Not sure I like the tagliatelle rolled so thin, though. The fettucine were better.
  
• This was the first time I used my new tagliatelle cutter attachment for the pasta machine. It feels a bit different from the narrower ones. It seems to be more sensitive to the weight of the incoming pasta sheet, so you need to lift the sheet to keep the cutter from spinning its wheels.