• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Pasta » Egg Pasta

Egg Pasta

Egg pasta is a generic term for a pasta that has been made with eggs in it, giving it a pronounced yellowish hue. Egg pasta is made more in Northern Italy than in the south of Italy.

Egg pasta cooks up quite soft, so it is not very good for pasta salads where you want a bit of texture.

Some versions, such as that made in Tuscany, add oil to the dough, which makes the dough softer and easier to work with. Other places in Italy, such as Emiglia, don’t add oil to the egg pasta dough. They feel that without oil, the dough can be more porous, and thus better able to absorb sauces.

Language Notes

In Italian, egg pasta is often referred to as “sfoglia”. People who make it are “sfloglini” (or “sfogline”, if they are women).

Other names

Italian: Pasta all'uovo, Sfoglia
French: Pâtes à l'oeuf
German: Eiernudeln
Spanish: Fideos al Huevo, Pasta de huevos

This page first published: Sep 7, 2002 · Updated: Jun 17, 2020.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Primary Sidebar

Search

    Today is

  • Raspberries and Cream Day

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.