Instructions: I make pasta w/o egg yolks all the time. I either use ff yogurt (3 eggs is probably around 1/2 to 3/4 cup-so use and equivalent amount of yogurt) or an egg replacer like egg-beaters. I usually use 1/2 whole wheat, 1/2 unbleached flour.

I have used many different types of flour-rye(with some caraway seeds thrown in), buckwheat, semolina, rice flour. Most of the time Ill add herbs and spices to the dough to complement the flour used and the dish I plan to use the pasta in.

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