Know what’s on your plate
Egg pasta
Calories & nutrition facts
fresh, raw
Nutrition facts
Per 100 g% DV- Calories 282 kcal —
- Protein 11 g 21%
- Carbohydrate 57 g 21%
- Fat 2.9 g 4%
- Saturated fat 0.7 g 4%
- Fibre 3.3 g 12%
- Sugars 2.1 g —
- Sodium 24 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 17 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.52 mg 3%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 2.1 mg 13%
- Pantothenic acid (B5) 0.8 mg 16%
- Vitamin B6 0.01 mg 1%
- Biotin (B7) 1 µg 3%
- Folate (B9) 18 µg 5%
Minerals
- Calcium 28 mg 2%
- Iron 1.5 mg 8%
- Magnesium 31 mg 7%
- Phosphorus 156 mg 12%
- Potassium 186 mg 4%
- Zinc 1 mg 9%
- Copper 0.83 mg 92%
- Manganese 0.53 mg 23%
- Selenium 11 µg 20%
- Iodine 9 µg 6%
Similar foods
- White egg pastadried, raw365 kcal / 100 g
- Egg pasta with wheat germraw367 kcal / 100 g
- Plain egg pastauncooked363 kcal / 100 g
- Dried egg pastaraw346 kcal / 100 g
- Red egg pastafresh, homemade, raw253 kcal / 100 g
- Egg noodlesdry, enriched384 kcal / 100 g
- Pastadry, enriched371 kcal / 100 g
- Egg-free pastaraw346 kcal / 100 g
- White pastaraw356 kcal / 100 g
- Fine egg noodlesdried, boiled in unsalted water129 kcal / 100 g
Questions about Egg pasta
How long do you cook egg pasta?
Dried egg pasta usually takes about 8–12 minutes in plenty of boiling water; fresh egg pasta often needs only 2–4 minutes. Start tasting a minute before the suggested time: it should be tender but still slightly firm in the centre.
How do you stop egg pasta sticking together?
Use a large pan of rapidly boiling water and stir well as soon as you add the pasta. Drain it as soon as it is cooked, then toss straight away with sauce; oil in the cooking water can make sauce cling less well.
What dishes is egg pasta best for?
Wide ribbons such as tagliatelle go well with rich ragù, while thinner ribbons suit butter, sage and grated cheese. Egg pasta also works in pasta bakes and soups, though small shapes are easier to eat in broth.
Can you use egg pasta instead of egg noodles?
Usually, yes: use a similar-width pasta in stir-fries, soups or saucy dishes, but cook it separately first and drain it well. Egg noodles have 11 g of protein per 100 g, compared with 11 g for egg pasta.
How should you store cooked egg pasta?
Cool it promptly, put it in a covered container and refrigerate it; use it within 3 days. Reheat until piping hot, adding a splash of water or sauce so the strands loosen rather than dry out.
Does egg pasta contain egg even when it is dried?
Yes: egg pasta is made with egg as well as flour, and drying does not remove the egg. Avoid it if you need pasta without egg, and check the ingredients when buying packaged pasta.
What can you use instead of egg pasta?
Use egg-free wheat pasta for a similar shape and texture, or rice noodles in a soup or stir-fry. For fresh egg pasta, fresh egg-free pasta is the closest swap, though it may need a different cooking time.
Source: CoFID (UK) 11-726 · per 100 g · carbohydrate per EU label, fibre excluded
