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Fresh Pasta without Eggs
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I am going to be making a roasted garlic fresh pasta. I wanted to know if I could make it without eggs - and if I did, how would it taste.
I found a couple of recipes that use olive oil (to replace the fat from the yolk, I am guessing) water, and some that just use water.
Is this crazy or is it doable?
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I would throw it into the stand mixer and let it do its thing that way.