Cookbook talk:Fresh Egg Pasta (Pasta Fresca All'uovo)

Some content was translated from Italian Wikibooks Libro di cucina/Ricette/Pasta all'uovo.

Pasta dough without eggs?
Is it possible to make pasta dough without eggs?--HelgeStenstrom (talk) 21:40, 18 January 2009 (UTC) Yes but the pasta will be crumbly the albumin in the whites give it elasticity and the yolks give it fat and the gold color. If you use only the whites it will work but you will need to add more olive oil for the sheen and the slight silky texture. The other issue is the use of AP flour, I personally prefer using durum semolina as it has a slightly grainier texture and better mouth feel.chefdonaldChefdonald (discuss • contribs) 00:04, 24 July 2011 (UTC)