Ingredient

Dried egg pasta

The Versatile Pasta

Dried egg pasta is made by combining durum wheat semolina with eggs, resulting in a rich and flavorful pasta. It has a smooth texture and a vibrant yellow color. When cooked, it has a tender yet slightly chewy bite. Its porous surface allows it to absorb sauces, making it perfect for dishes like carbonara or bolognese.

Grains and grain-based products› Cereal dough-based products› Pasta and similar products› Pasta, plain (not stuffed), uncooked› Dried pasta

Rich and savory with a hint of sweetness.

Origins and history

The origins of dried egg pasta can be traced back to Italy, where it has been a traditional staple for centuries. It is believed to have originated in the Emilia-Romagna region, particularly in Bologna. Dried egg pasta gained popularity due to its ability to be stored for longer periods compared to fresh pasta. Today, it is enjoyed worldwide and is a key ingredient in various Italian dishes.

Nutritional information

Dried egg pasta is a good source of carbohydrates and protein. It also contains essential vitamins and minerals such as iron and B vitamins. A 2-ounce (56g) serving of dried egg pasta provides approximately 200 calories.

Allergens

Contains wheat and eggs.

How to select

When selecting dried egg pasta, look for a brand that uses high-quality durum wheat semolina and fresh eggs. The pasta should have a vibrant yellow color and a smooth texture. Avoid packages that show signs of moisture or clumping, as this may indicate poor quality or improper storage.

Storage recommendations

To maintain the freshness and quality of dried egg pasta, store it in an airtight container in a cool, dry place. Avoid exposure to moisture, as it can cause the pasta to become sticky or moldy. Properly stored, dried egg pasta can last for up to a year.

How to produce

Dried egg pasta can be produced at home by combining durum wheat semolina and eggs. The dough is kneaded until smooth, rolled out, and cut into desired shapes. It is then left to dry before being stored or cooked.

Preparation tips

Dried egg pasta can be boiled until al dente and used in a variety of dishes such as pasta salads, soups, or as a base for sauces. It pairs well with both light and hearty sauces, allowing for endless culinary possibilities. To enhance the flavor, cook the pasta in well-salted water. Remember to reserve some pasta cooking water to add to the sauce for better consistency.

Substitutions

Fresh egg pasta, whole wheat pasta, or gluten-free pasta can be used as substitutes for dried egg pasta. Each will provide a slightly different texture and flavor to the dish, but they can still be delicious alternatives.

Culinary uses

Dried egg pasta is commonly used in classic Italian dishes such as spaghetti carbonara, fettuccine alfredo, or lasagna. It is also a popular choice for pasta salads and baked pasta dishes. Its versatility allows it to be paired with a wide range of ingredients, from simple tomato sauces to rich meat ragùs.

Availability

Dried egg pasta is widely available in grocery stores and supermarkets, especially in regions with a strong Italian culinary influence. It can also be found in specialty Italian food stores or purchased online.