Egg pasta or dry durum wheat pasta: what is the difference
Both are made from durum wheat semolina, but in egg pasta eggs take the place of water. Italy's Decree No 187/2001 sets different chemical limits for each.
| Egg pasta | Dry durum wheat pasta | |
|---|---|---|
| Legal composition | Semolina and at least 4 whole hen's eggs (200 g) per kg of semolina | Only durum wheat semolina and water |
| Minimum protein (dry matter) | 12.5% | 10.5% |
| Maximum ash (dry matter) | 1.10% | 0.90% |
| Egg check | Fat (ether extract) ≥ 2.5 g, sterols ≥ 0.130 g per 100 g dry matter | — |
| Maximum moisture | 12.5% | 12.5% |
| Per 100 g dry product (USDA) | 384 kcal, protein 14.2 g, fat 4.4 g, cholesterol 84 mg | 371 kcal, protein 13.0 g, fat 1.5 g, cholesterol 0 mg |
| Example (De Cecco) | Tagliatelle n° 304: eggs 23.87%, cooking 7 min | Spaghetti n° 12: cooking 12 min |
Which to choose
Egg pasta has more protein and fat, is more tender and cooks faster; it suits butter, cream and meat ragù. Semolina-and-water pasta has no cholesterol and suits people who avoid eggs; it is the classic choice for oil, tomato and fish sauces.
Sources
- DPR 9 febbraio 2001, n. 187, art. 8 — pasta all'uovo (Normattiva)
- DPR 9 febbraio 2001, n. 187, art. 6 — pasta di semola di grano duro (Normattiva)
- USDA FoodData Central 169731, Noodles, egg, dry, enriched
- USDA FoodData Central 169736, Pasta, dry, enriched
- De Cecco — Tagliatelle n° 304 all'uovo (official product page)
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