If you’re like me, and have a seemingly insatiable love for pasta, you might spend a disproportionate amount of your time reading about pasta making techniques, recipes, and theories. You may have even tried making your own at some point. You might also have noticed a big trend with homemade pasta dough–eggs, egg yolks, egg whites, and more eggs. You might grab your hair and stress, “how can the most vegan food (noodles) take on such a non-vegan ingredient when you make it fresh??” Or maybe you’ve read somewhere that pasta doughs made without eggs are lifeless, tasteless, waterlogged messes. As someone who has been making egg free pasta since high school (that’s over 10 years for those wondering), I’m here to tell you that is NOT the case….