Crack the eggs into the well and beat, incorporating the flours slowly as you go. As you’re mixing, note the consistency. The dough should be stiff like pastry dough, or stiff enough to shape into logs. Depending on the flour you used and the size and quality of your eggs you may get different results. If it’s too dry, you can add a few glugs of extra virgin olive oil while you’re mixing. If it’s too wet, leave out the vin santo or add a touch more flour. This is one of those sort of recipes.