"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

Here is a picture show casing the process of making the noodles
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Pasture raised eggs truly are more nutrient dense. You can see the color difference - notice the dark egg yolks compared to the one in the other bowl. Additionally notice how yellow the whites are except for by the lighter rejected egg yolk. Even the egg whites of pasture raised eggs have more nutrients.