How to substitute eggs in homemade pasta? I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and animal products from time to time, I would like to avoid eggs here.  

Could somebody guide me to good vegetable-based substitutions to eggs (Oil?) that might work just as well in this context?

I would also like to experiment with adding vegetables to the dough (e.g. Spinach or carrots) - I'm not sure whether there may be additional issues with the dough's stability when not using eggs.
Here is a complete flax seed pasta dough recipe for you (on allergickid.blogspot.com).

It uses the only egg substitute I've used: ground flax seeds and water. I've used it in several breads and cookies, but not pasta. I've found several different ratios online, you so may need to play with them, depending on the flax you use, but basically:


  To replace one egg: In a blender, blend 1 Tbsp flax seeds with 3 Tbsp water until thick and creamy.


You want the flax to be freshly ground, and it will add a nutty flavor.