Grain

Egg Dough

Egg-dough pasta is soft wheat flour (often 00) bound with whole eggs or yolks—the classic fresh pasta of Emilia-Romagna and much of northern Italy. Yolks deepen colour and richness; the dough rolls thin for tagliatelle, lasagna, and filled shapes. It cooks faster and tastes more tender than dried durum spaghetti. Rest the dough before rolling so gluten relaxes; dust lightly with semolina to prevent sticking. Pair with butter, cream, ragù, and truffles rather than very watery sauces that slide off. Refrigerate or freeze shaped pasta soon; fresh egg pasta is perishable.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Fresh Egg Pasta

Tagliatelle all'Uovo

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 327

Amount per 100 g

Total Fat 2.38 g
Saturated Fat 0.51 g
Trans Fat 0 g
Monounsaturated Fat 0.49 g
Polyunsaturated Fat 1.27 g
Cholesterol 0 mg
Sodium 5.04 mg
Salt 0.01 g
Total Carbohydrate 70.6 g
Dietary Fibre 6.01 g
Total Sugars 1.05 g
Complex / starch 57.7 g
Protein 10.3 g
Water 11.4 g

Detailed nutrients

Energy 327 kcal
Water 11.4 g
Carbohydrates 70.6 g
- Sugars 1.05 g
- Starch 57.7 g
- Fibre 6.01 g
Protein 10.3 g
Fat 2.38 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.27 g
  - Omega-3 0.13 g
Vitamins 60.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.33 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.34 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 31.4 µg
- Vitamin C 2 mg
- Vitamin E 0.82 mg
- Vitamin K 2 µg
Minerals 313 mg
- Major Minerals 311 mg
  - Calcium 63 mg
  - Sodium 5.04 mg
  - Potassium 243 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.33 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.34 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.27 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 31.4 · vitamin-e: 0.82 · vitamin-k: 2 ·

Minerals

Sodium: 5.04 · Potassium: 243 · Calcium: 63 · Iron: 1.5 ·

Egg Dough of Pasta: composition reflects this culinary part relative to the whole ingredient.

History

1800

Egg Dough was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made egg dough a familiar labelled form for home cooks.