Water or eggs in pasta dough?
Hi everyone! I've been trying for a few months now to make pasta dough. I have accepted that it's something that I have to do a million times before I get it right. I just got a pasta maker for Christmas, tried it today for the first time...eh...I try really hard to be vegan (my stomach handles it much better.) I thought I would have to use eggs for pasta but I tried it with water today, and it definitely didn't come out great but it was alright I guess. I was just wondering if there's something I should do differently with pasta dough made with water instead of eggs. Pretty much everything I read online says to use eggs, and the dough in their videos always comes out way better than mine. Any advice?