Has anyone in the collective ever made no or low cholesterol fresh pasta?

I am going to visit a friend, and she had already signed up for a cooking class. I went ahead and signed up, but it is all pasta, and mostly heavy fattening high cholesterol sauces, ugh. To top it off, it occured to me we will probably be making the pasta from scratch, which means whole eggs. I cannot eat all of that cholesterol.

I was wondering if I could modify, like I do with most recipes, and only put in one yolk? I have no experience making fresh pasta, so I don’t know how it might turn out.

I will probably call the place on Monday and explain my circumstance, maybe they have had this situation before?

Still, I was curious to hear if any of you have experience with making fresh pasta, and severly cutting, or completely removing the egg yolks?

And, no, I will not just splurge one night.