It actually depends what you are gonna do with the pasta dough. Like the cavatelli dough I use is just 00 Flour, ice water, and salt. If you need more elasticity, like for a ravioli, then yeah you'd go with an egg dough. Egg dough would be annoying for cavatelli.Originally Posted by Pheesh
In my opinion it tastes worse and is more temperamental to make without any egg.Bu..but! Internet says differently! It says you don't need eggs!Pasta is essentially egg, egg yolk, oil, and flour
Pasta (Italian pronunciation: [ˈpasta]) is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] It is also commonly used to refer to the variety of pastadishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains
The point is that for me there's nothing you can make with egg whites that makes it worth losing the ability to use egg yolk in your pasta, batter, home made mayo/aioli, custard and hollandaise/bernaise sauce. The only thing I can think of that you make with egg whites are meringues, egg white omelets and mousse. Pass.
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