Karri Barlow
Because many people are allergic to eggs, companies who make noodles to sell often use water mixed with an emulsifier and flour to make their "pasta". Though it DOES make hypoallergenic noodles, they don't hold together as well, they tend to soak up more broth or sauce (which is not always bad), and the taste is slightly different. I, personally, cannot eat them at all because the emulsifier usually is corn derived and I am allergic to corn and all corn products. I make my own noodles, and the pasta. 😁