You Don’t Have to Put an Egg On It: How Portland Chefs Work Around the Egg Shortage | Eater Portland
"Chef‑owner Pasquale Liotti, who grew up in Southern Italy and approaches pasta with an "almost scientific approach," points out Italians traditionally make fresh pasta with just water, flour, and salt. For vegan versions of classics he uses multiple strategies rather than a single substitute: psyllium husk to create the silky sauce for carbonara and chickpea flour to thicken batters for dishes like chicken Parmigiana." - Anastasia Sloan
