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For a long time I stuck with traditional fresh pasta, made with flour and eggs, then last year I started replacing the eggs with different vegetables. Some work better than others for the texture, so sometimes, the addition of one egg is necessary.

1/2 c dark brown sugar 1/2 c ground almonds 1/3 c pomegranate molasses 1 1/2 tsp vanilla extract 2 eggs

Ingredients: 1 1/2 c flour 2 1/2 tsp baking powder 3 tbsp sugar 1 1/2 tsp cinnamon 3 tbsp melted butter 2 eggs

softened 3/4 chestnut paste 1 1/4 c brown sugar 1 c chestnuts 3/4 tbsp vanilla extract 3 tbsp milk 1 egg

I use it in all sorts of savoury dishes, including fried eggs, soups and roasts, curries (I know, I know

We poached eggs in some of the leftovers, too, which worked nicely.

Based on that diagnosis he decided to use the fresh stock for ramen with a tea stained egg.

/2 c butter, softened 3/4 chestnut paste 1 1/4 c brown sugar 3/4 tbsp vanilla extract 3 tbsp milk 1 egg

When I was little I didn't like tapioca because it looked like (and sort of had the texture of) frogs eggs

decadent this tastes, and while I still very much enjoy a classic carbonara with all the cream and eggs