What is the function of eggs when making pasta dough?

1. Binding Agent: Eggs act as a binding agent, holding the dough ingredients together and preventing it from becoming crumbly. The proteins in the egg whites coagulate when heated, forming a network that traps the other ingredients.

2. Enrichment: Eggs enrich the dough with nutrients, including protein, vitamins, and minerals. This makes the pasta more nutritious and flavorful.

3. Color and Flavor: Eggs add a slight yellow color and a rich flavor to the pasta dough.

4. Tenderness: Eggs contribute to the tenderness and elasticity of the dough, resulting in pasta with a pleasing texture.

5. Moisture: Eggs add moisture to the dough, helping to prevent the pasta from drying out during cooking.

For these reasons, eggs are considered an essential ingredient in traditional pasta dough recipes.