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Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Place one half on a floured work surface, and sprinkle a little flour on top.
Roll out pastry on a floured board, lightly dusting surface with a little flour as you roll.
Dust with a little flour.
Then roll it out with as little flour as possible.
A little flour works as a thickening agent.
Put a little flour in a shallow bowl.
Beat eggs with a fork, gradually incorporating a little flour.
Roll into 20g balls and coat with a little flour.
And then you use as little flour as possible.
The dough should be sticky but manageable; if it is too wet, add a little flour.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com