As you are stirring the eggs and beets, use the fork to gradually, a little at a time, scoop the flour into the center. As you continue to incorporate the flour, the dough will get thicker and thicker. Once you have mixed in most of the flour and there is no danger of the eggs escaping and running over the board, use your bench cutter to scoop up everything into one pile. Bring any remaining flour into the center, scrap it all together with the bench cutter into a big shaggy pile. Begin to use your hands like a big scoop and bring it all together. Begin to knead and mix with your hands. The flour will be absorbed eventually, keep working it. Knead for 4 minutes until the dough is uniform and elastic. When you press your finger into the dough, it springs back.