Egg pasta

Egg pasta is a type of pasta made from durum wheat flour and eggs. The eggs give the pasta a richer colour and flavour, and a softer texture compared to pasta made with only water. It is traditionally made by hand or using pasta machines, with the dough being rolled and cut into various shapes.

Egg pasta is primarily used as a base for a wide variety of pasta dishes, particularly those with richer sauces. The eggs contribute to the pasta's ability to hold sauces well and provide a satisfying mouthfeel. It is commonly found in fresh pasta products, stuffed pastas like ravioli and tortellini, and as a component in ready-to-eat pasta meals.

Egg pasta is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of carbohydrates, protein, and some B vitamins. Like all grain-based foods, its consumption contributes to overall energy intake. Dietary advice from the NHS and SACN recommends a balanced diet that includes carbohydrates as a source of energy.