dough hydration...for pasta?
I know, a bit unrelated to baking but...I'm doing some research about pasta dough, and was wondering what the hydration of pasta dough should be. The recipe I've used in the past is one from Jamie Oliver, which is 1 egg per 100g of flour is pulsed in a food processor until it comes together in a breadcrumb texture.
Assuming 1 large egg is ~75% hydration, and 1 large egg weighs about 57g, there should be about 42g of water available from the egg. This makes the pasta dough hydration (according to the formula) around 42%. Does this seem correct?
I wonder if I can reduce the egg and scale up the water. For example, 2 eggs, 84g water, 400g of flour. Why? Reduce the amount of cholesterol...also, I don't have that many eggs available right now :)