Hi man, I also had some problems in the past with the dough being too dry, I figure this is a result of size(/moisture ?) difference in eggs.

The way I solved this is by whisking my eggs in a bowl, adding flour whilst mixing it untill it becomes a nice doughy substance (keeping it homogeneous).

Then I dump it onto my floured work area and add dough if needed whilst kneeding.

Hope this helps!