Hamburger Mince – Egg Substitution to Bind Hamburger Mince

I have used the flax method as detailed in the New York Times with good results. I make a lot of chocolate chip cookies and I haven't found anyone that can really tell the difference. Some claim to be able to tell but also say that it is just different and not better or worse.

2 tablespoons ground flax seed mixed with six tablespoons water (or 2 eggs)

http://dinersjournal.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/

Actually for cookies I typically use slightly less that 5 tablespoons of water. This makes the cookies a bit thicker rather that thing. Do what you like.

Pasta dough has to be sufficiently moist to be rolled properly.

Rolling the pasta (in a pasta machine) aligns the gluten strands so they stretch out and become parallel to each other. If the dough is too dry, it is more difficult to align them. This is why it's a good idea to coat unused dough in a thin coating of oil and cling wrap if you're not immediately working with it (a damp tea towel over the bowl will work as well).