Add a extra egg yolk to get that color. Also small bowl of water near by to stop the dough from being dry asf doesn’t hurt. Also 2 or 3 pinches of salt should be added to the dough. An don’t forget to salt the water water when bringing it to a boil to cook.
Skip the eggs entirely, no need to substitute. It will still work the same. The eggs can help with strength but the xanthum gum is what stops it from being to fragile. If it’s about colour you can add food dye or fresh pumpkin juice. The eggs aren’t essential to make it work but merely a traditional ingredient
@@DraconianRain...without giving them a way to sub the eggs you've told them a bowl of flour is the same as pasta dough. He doesn't use anything but flour, eggs, and xantham gum.
@@smol-one there are many ways to create pasta and noodles but people with egg allergies or people who are vegan, they cannot have any eggs. In order to avoid eggs but replicate the chew and colour, they can increase the amount of xanthum and add food die to achieve yellow aldente pasta that is allergy friendly. You don’t always have to substitute. If it’s a case of replacing the protein, then pea protein or whey isolate can be used depending on dietary needs. Please read their question again they “can’t” eat eggs. Anyone who can’t eat eggs often has to either skip it or substitute it. Eggs in pasta makes it more chewy. Thus more xanthum gum and skipping eggs is a fine substitute. But it doesn’t mean they can’t enjoy pasta and they don’t have to use egg substitutions in certain recipes which is why I replied with something simple. Obviously egg pasta isn’t egg pasta without eggs. But they can’t have eggs. Thus substitution or alternative methods are needed to provide the same textural chew aka an imitation. The substitution I offered was an increase of xanthum gum. But not providing a solution for someone reaching out is unfair and unkind and lacks empathy. I’m not going to argue what is an isn’t pasta or why you should only give an egg substitute as an answer. There are so many egg substitutes but in the case of aldente like an egg, xanthum gum will give a reliable and easy solution that’s easy to repeat without hassle. Sometimes you don’t need an egg substitute ingredient but an ingredient that is egg free to replicate the texture which is the answer I chose. For more substitutes there’s flaxseed powder formed into a gel, psyllium husk powder formed into a gel before adding to flour, protein powders to boost nutrition with the binding of xanthum to hold it together. But flaxseed might give an undesirable flavour. There’s chia seed flour when well hydrated can help with the texture or adding more tapioca flour. Many things. But not all of these are available for everyone either. Sometimes a simple answer is the best answer. Just because I offered more xanthum gum as an answer doesn’t mean it’s not a substitute and that I ignored their question. It was not lazy but a technical choice. Eggs in pasta gives binding and a chewy texture. Xanthum gum gives binding and a chewy texture. Aka a substitute. Xanthum gum is a substitute for binders and to substitute what gluten does. Egg is also a binder. Xanthum can technically replace eggs in pasta and noodle recipes by performing the task. It just won’t taste the same. Packaged breakfast egg substitutes can be used for flavour and colour but it might make the gluten free recipe more brittle and difficult to use. But not all countries have such products. It would require experimenting and probably more xanthum gum for stability. I’m probably not going to reply after this and say any more on the matter. Only reason I chose to reply is to answer other possible substitutes if xanthum gum is unacceptable to some people who can’t eat eggs. But I will say this. Just because you didn’t like my answer doesn’t mean it wasn’t a valid response to a question nor was it incorrect. People who can’t eat certain ingredients do what they have to do. Sometimes it’s helpful to know it’s ok to skip an ingredient. Skipping eggs or substituting them doesn’t mean it’s not “pasta” anymore. Just makes it allergy/vegan friendly.
