You can also try using the liquid from a (drained) can of chickpeas (garbanzo beans). This sounds strange, but it actually DOES make a suitable substitute for eggs in baking recipes. (I've tried it with a muffin recipe I make often and the results are the same as with eggs. Somewhere on the internet, if you google "aquafaba", you can see how this ingredient can even make a non-egg merengue that is like an egg-made merengue. I myself have not tried making home-made noodles with "bean-liquid", but that is my next experimental project in the kitchen! I would venture to say the substitution of bean-liquid for egg is easier than using flax or chia, both of which I've heard of as subs for egg. The conversion is: 3 tablespoons of the liquid from canned beans (usually chickpeas) = 1 whole egg. I would try beating the liquid just a little (make it bubbly-foamy, but not frothy), before adding to the flour. If you feel it needs some oil, add some vegetable oil or a little melted butter. (How much, I don't know, but an egg yolk does add a slight amount of fat. It won't be yellow colored, unless you use semolina flour or half semolina and half regular flour. Hope that helps!

• Reply