Bad advice not only for beginners, but also for any dough recipe, because amounts often need to be exact for a dough to work properly. In this case, cooking really is a science experiment.
Also, I do not like 'salt to taste', particularly for raw egg or raw meat mixtures. Just tell me the amount of salt, whynot?
Also, I do not like 'salt to taste', particularly for raw egg or raw meat mixtures. Just tell me the amount of salt, whynot?