small egg pasta

Egg pasta, also known as egg pasta, is a type of pasta characterized by the addition of fresh eggs (at least 4 whole chicken eggs per kilogram of semolina) to the flour mixture. This additional ingredient gives the pasta a deep yellow color, greater consistency and thickness, a richer flavor, and a higher calorie content than pasta made solely with semolina and water. Egg pasta is available in various shapes, such as squares, ideal for serving with broth.

• Ingredients: Egg pasta is made with durum wheat semolina and at least 4 whole chicken eggs (without shells), or an equivalent amount of liquid egg product.
• Quality: The presence of eggs makes the pasta more elastic and resistant during cooking, thanks to lecithins.
• Color and flavor: Eggs give it a deep yellow color and a richer flavor than plain pasta.

• Egg pasta comes in various shapes, many of which are specifically designed for soups and broths.
• Examples include squares, tagliolini, fettuccine, and pappardelle.

• Egg pasta is a good source of complex carbohydrates, fats, and proteins.
• It is higher in calories than dry, non-egg pasta.
• It contains iron, retinol (vitamin A), and choline, an important nutrient for memory and learning.