Hi Barb, thanks for your reply! I didn't see it right away, and of course, the "sourdough" aspect of this recipe was what hooked me. So, I tried it with aquafaba instead of eggs (1/4 cup aquafaba to replace each egg). It turned out too mushy that way, even the plain pasta that I only boiled for two minutes after resting in the fridge for a couple of days. The dough was nice and supple though, so it was good that I think I got the hang of kneading pasta dough:)

So, thanks for the link, hmmm, that recipe seems to have even more water than what I used. But I plan on trying it and trying a few more things. I just don't like eggs, can't stand their taste. But I also don't like mushy pasta. And also, it would be cool to find a vegan way to make homemade pasta, especially since the dry pasta you can buy at the supermarket is vegan. plus I like being able to cook for my vegan friends.

Thanks again!

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