This recipe makes very rich pasta dough. It works great for all kinds of pasta like raviolli, tortellini, tagliatelle and lasagna. We don't have a pasta cutter that will make spaghetti or angle hair - tagliatelle is similar to linguini but a little thicker. You can substitue water for the eggs and oil if you want but you will need to use semolina flour which is higher in gluten/protein and dollars. I have made the pasta with one less egg and it turned out fine - just needed to add more water. Like most dough making - measure carefully or you will spend too much time adjusting the flour and water ratio. All purpose flour and water will not make good pasta.