Egg Pasta
Egg pasta is a type of pasta made with an egg and wheat flour dough. The ratio of ingredients varies depending on the recipe, but in general, 100 grams of flour are used for each egg.
The dough is worked until it becomes a smooth and homogeneous compound, then it is spread into a thin sheet and cut into different shapes, such as tagliatelle, fettuccine, spaghetti, pappardelle, and so on.
Egg pasta is richer in protein and vitamins than traditional pasta, and has a more chewy and flavorful texture. It is ideal for being served with sauces made with meat, fish, vegetables, or cheeses.