Egg or No Egg

I've made my pasta both ways. I've used eggs and water for an egg substitution.  Both work well, but it depends on what texture you're going for.  I think adding eggs to the flour makes it a little easier to work with the dough when rolling it out.     Eggs give the dough more elasticity and also a nice yellow color, especially when using all-purpose flour.  I like using the eggs for fresh pasta or stuffed pasta.  I would recommend using water instead of eggs when drying pasta, unless you have an industrial oven.  I'm a little skeptical about leaving noodles made with eggs out on my drying rack for 24 hours.