I am of the mindset that if you are going to separate eggs, you should have a recipe that utilizes both the yolk and the white. In pasta making, egg yolk pasta is put on a pedestal. The egg whites are often left to their own devices. In most cases they are thrown out. Today I began tinkering with an egg white pasta to compliment our egg yolk dough. Besides frugality, I believe having both egg yolk and egg white doughs will lead to delicious developments. The first may be bacon and eggs.
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