Egg pasta

Fresh egg pasta usually takes 2–4 minutes in well-salted boiling water; dried egg pasta often takes 6–10 minutes. Start tasting a minute before the packet’s suggested time, as thickness and shape affect how quickly it cooks.

Use a large pan of rapidly boiling water and stir as soon as you add the pasta, then once or twice while it cooks. Drain it promptly and toss it with sauce; oil in the cooking water can stop the sauce clinging.

Keep fresh egg pasta chilled in its sealed packaging and use it by the date on the pack. Once cooked, refrigerate it in a covered container within two hours and use it within three days.

Yes. Freeze uncooked pasta in small, lightly floured nests or portions on a tray, then transfer it to a sealed freezer bag; cook it straight from frozen, adding a little extra time.

Egg pasta is often used for tagliatelle with ragù, fettuccine Alfredo and lasagne sheets. Its firm, silky texture also works well with creamy mushroom sauce or butter and sage.

Don’t eat uncooked egg pasta: it may contain raw egg, and dry pasta can be hard to chew. Cook it in boiling water until tender, following the packet’s directions.

Most egg pasta is made with wheat flour or semolina and egg, so it contains both wheat and egg. Check the ingredients for the particular pasta, especially if you need to avoid either ingredient.