My favorite pasta (which actually tastes like what I've had all over Italy) has nothing but semolina flour, soft flour and water. This is the kind I have made for years and all my friends and family are always asking me to make extra pasta for them, even the two that are head chefs at very high end restaurants.
The question is: Since delicious, easily workable pasta can be made with nothing but semolina, soft flour and water - *why* are people adding eggs?
I could drive from Miami to New York via San Diego, but that doesn't make it logical.
I'm looking more for a real scientific explanation, not a "because that's what I was taught" type answer.
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