"Healthier Than Eggs" Pasta - 2 parts Egg Yolk, 1 part Flour

[Vesp]

I have been making a very high egg yolk pasta - it is 2 parts by weight egg yolk and 1 part all purpose enriched flour. A better flour is probably available for this that might make it easier to manage and healthier. Not sure!

It ends up that this pasta has slightly more protein, and  significantly more nutrients by weight than a whole egg and it is much more enjoyable to eat.

Children need high amounts of choline