egg pasta

Egg pasta is a type of pasta made with flour and at least four whole chicken eggs (or their liquid equivalent) per kilogram of semolina, and no more than 12.5% moisture. Eggs give the pasta a more intense color, a tougher and more elastic texture, and a richer flavor than eggless pasta.

• Ingredients: Semolina (or soft wheat flour, or a mix of the two) and fresh whole chicken eggs.
• Eggs: It is mandatory to use at least 200 grams of egg per kilogram of semolina, and the eggs must be shelled.
• Flexibility: The dough can be made with durum wheat semolina, soft wheat flour, or a mix of the two, depending on preference and the region of origin.
• Moisture: The final product must have a maximum moisture content of 12.5%.

• Color and Flavor: Eggs give the pasta a distinctive golden yellow color and a more intense flavor.
• Consistency: Egg pasta is more elastic and resistant to cooking, holding its shape better.
• Variety: It is ideal for dishes like fettuccine, tortellini, ravioli, and tagliatelle, which require a robust and flavorful pasta.