Quick Answers
Egg pasta and egg noodles are similar fresh pasta products made with eggs, but there are some key differences:
- Egg pasta contains eggs and flour, while egg noodles contain eggs, flour, and salt.
- Egg pasta has a higher egg to flour ratio compared to egg noodles.
- Egg pasta is often shaped into strands or ribbons, while egg noodles are cut into long, thin strips.
- Egg pasta has a rich, eggy flavor, while egg noodles are more mild.
- Egg pasta is usually cooked from fresh, while egg noodles can be fresh or dried.
- Egg pasta is common in Italian cuisine, while egg noodles are more associated with German and Asian cuisines.
While closely related, egg pasta and egg noodles are suited for different culinary applications due to their slightly different textures and flavors. Understanding the distinction can help select the right fresh pasta style for recipes.
Origins and History
Both egg pasta and egg noodles originated as ways to make pasta richer with the addition of egg.
Egg Pasta
Egg pasta has its roots in Italian cuisine. As far back as the 14th century, pastas made with eggs were documented in Italy. The earliest egg pastas were rich pastas like tagliatelle and lasagna made with just flour and eggs.
Over time, egg pastas using just eggs and flour gave way to pastas made with eggs and semolina flour. Semolina flour comes from durum wheat and gives pasta a distinctive yellow color and chewy texture. Using semolina made egg pastas more shelf stable when dried.
Egg pastas like fettuccine, tagliatelle, and pappardelle remain hallmarks of fresh Italian pasta today. They are most often served in rich, egg-based pasta sauces.
Egg Noodles
Egg noodles emerged later, likely developing in Germany in the 19th century before spreading to other European cuisines. Using eggs in noodles was a natural extension of pasta techniques developed in Italy combining flour and eggs.
The earliest egg noodles were made of flour, egg, and water. But German egg noodles also came to incorporate salt, giving them a milder flavor than Italian egg pastas. While Italian egg pastas emphasize the egg flavor, German egg noodles are more focused on the light, supple texture the eggs provide.
Egg noodles became firmly established in German cuisine. But egg noodles also became popular across Europe and into Asia as techniques spread. Today they remain common in dishes like chicken noodle soup and lo mein.
Ingredients
The core ingredients in egg pasta and egg noodles are the same: flour and eggs. But the ratio of ingredients differs, which contributes to their differing textures and flavors.
Egg Pasta
Egg pasta typically uses:
- Flour – Usually semolina flour made from durum wheat. All-purpose flour may also be used.
- Eggs – Typically whole eggs, though egg yolks alone can be used for richer color and flavor.
Salt and water may be used as well, but the core ingredients are flour and eggs. Recipes typically call for 2 eggs per cup of flour or more. The higher egg content gives egg pasta its rich texture and yellow color.
Egg Noodles
Egg noodles typically use:
- Flour – Usually all-purpose flour, though semolina or durum flour can also be used.
- Eggs – Whole eggs or egg yolks.
- Salt – Salt is added for flavor.
- Water – Water helps bind the dough.
More flour is used relative to the eggs – around 1 egg per cup of flour. The addition of salt and water further dilutes the egg flavor in egg noodles.
Shapes and Sizes
One of the more obvious differences between egg pasta and egg noodles is their shape.
Egg Pasta Shapes
Egg pasta comes in a variety of widths and shapes, but is often shaped into long strands or flat ribbons. Common shapes include:
- Fettuccine – Long, flat noodles about 1/4-inch wide.
- Tagliatelle – Long, flat ribbons about 1/4-inch wide.
- Pappardelle – Very wide flat noodles, about 3/4 to 1-inch wide.
- Tagliolini – Thin, delicate strands about 1/16-inch wide.
The strands and ribbons of egg pasta are well-suited for grasping rich, thick sauces. Wider noodles like pappardelle can be wrapped around fillings.
Egg Noodle Shapes
Egg noodles have a more uniform shape, usually formed into long, thin strips about 1/8 to 1/4-inch wide. They are occasionally cut into squares or other shapes as well.
The long, skinny shape allows the noodles to be dried more easily and quickly for storage. The thinner shape also cooks faster and is suited for soups and dishes with lighter sauces.
Texture
With their differing ingredients and shapes, egg pasta and egg noodles unsurprisingly have slightly different textures when cooked.
Egg Pasta Texture
The higher egg content in egg pasta lends it a rich, almost chewy texture. The protein in the egg yolks gives egg pasta a supple, substantial mouthfeel.
Egg pasta is also usually left fresh rather than dried. The fresh pasta has a tender, delicate texture that would be lost if dried. Fresh egg pasta only needs to boil or simmer briefly to become fully cooked but still with some pleasant chewiness.
Egg Noodle Texture
Egg noodles have a more delicate, tender texture than egg pasta. With more flour and water in the mix, the mouthfeel tends towards soft and lightweight rather than rich and chewy.
Egg noodles can be used fresh, but are also frequently dried. When rehydrated during cooking, dried egg noodles lack the delicate texture of fresh pasta. Instead, they become pleasantly springy and fluffy but still with a soft bite.
Flavor
Egg pasta and egg noodles diverge the most when it comes to flavor:
Egg Pasta Flavor
With its high egg content, egg pasta is distinctly rich, eggy, and almost sweet. Semolina flour boosts the richness. The flavors come through especially when mixed with other simple ingredients like butter, cream, and Parmesan.
Egg Noodle Flavor
Egg noodles have a much more neutral, mild flavor. The lower egg content and addition of salt prevent the strong egg taste. Instead, egg noodles are designed to take on the flavors of the dish and sauce.
Fresh vs. Dried
How the pasta and noodles are sold and stored also differs:
Fresh Egg Pasta
Egg pasta is very commonly sold fresh at markets or made fresh at home. The delicate texture does not hold up well to drying. Fresh egg pasta needs to be cooked quickly after being made and lasts just a few days stored in the refrigerator.
Fresh or Dried Egg Noodles
Egg noodles can be purchased fresh or dried. Fresh egg noodles have a taste and texture similar to fresh pasta. But drying gives egg noodles a much longer shelf life. Dried egg noodles can keep for over a year stored in a cool pantry.
Culinary Uses
The differences between egg pasta and egg noodles make them suited for different culinary uses.
How to Use Egg Pasta
Egg pasta is best suited for:
- Rich, creamy pasta sauces and dishes like carbonara, Alfredo, ravioli, and lasagna.
- Thick meat sauces like Bolognese.
- Serving as a base for hearty baked pasta dishes.
- Pairing with seafood like shrimp scampi.
- Gently tossing with fresh vegetables and herbs.
The hearty texture and rich egg taste pairs well with bold, indulgent ingredients.
How to Use Egg Noodles
Egg noodles work better for:
- Light broth soups like chicken noodle soup.
- Serving with sauces and gravies that shouldn’t overpower the noodles.
- Tossing with dressing for pasta salads.
- Mixing into tuna or chicken casseroles.
- Bulkying up sautéed vegetable dishes.
The milder flavor allows the noodles to work in dishes where the sauce or ingredients take center stage.
Key Differences Summary
| Egg Pasta | Egg Noodles |
|---|---|
| Higher egg to flour ratio | Lower egg to flour ratio |
| Semolina flour commonly used | All-purpose flour commonly used |
| Shaped into ribbons and strands | Cut into long, thin strips |
| Rich, chewy texture | Tender, fluffy texture |
| Strong egg taste | Mild flavor |
| Best fresh | Can be fresh or dried |
| Common in Italian cuisine | Common in German, Asian, and American cuisines |
Choosing Between Egg Pasta vs Egg Noodles
Should you use egg pasta or egg noodles? Keep these tips in mind:
- For rich, decadent pasta dishes like fettuccine Alfredo, go for fresh egg pasta.
- For soups and lighter dishes, egg noodles are a better choice.
- Craving that fresh, homemade pasta taste? Handmade egg pasta fits the bill.
- Need a pasta that stores easily and keeps a long time? Dried egg noodles are shelf-stable.
- Making a pasta salad? The milder egg noodles allow other ingredients to shine.
- Want noodles that pair well with creamy sauces? Egg pasta is intended for richness.
The most important factor is considering the texture and flavor you want in your specific dish or recipe. Egg pasta brings a heartier, more indulgent quality, while egg noodles offer flexibility for a wide range of applications.
Making Your Own Egg Pasta vs Egg Noodles
Looking to make fresh pasta at home? You can easily craft both egg pasta and egg noodles:
Making Egg Pasta
Making egg pasta is straightforward:
- Mix flour and eggs, using about 2 eggs per cup of flour.
- Knead the dough until it comes together and is elastic.
- Let the dough rest for at least 30 minutes wrapped in plastic.
- Roll out the dough into thin sheets using a pasta roller or rolling pin.
- Cut the sheets into desired noodles or shapes using a knife, pizza cutter, or pasta cutter.
- Cook the fresh pasta in boiling water for just a few minutes until al dente.
Making Egg Noodles
For homemade egg noodles:
- Whisk together eggs, flour, salt, and water. Use about 1 egg per cup of flour.
- Knead the mixture into a smooth, elastic dough.
- Roll out the dough to desired thickness and cut into noodles.
- For fresh noodles, cook right away in boiling water for 5-7 minutes.
- To dry noodles, lay them out on a baking sheet and allow to dry for 1-2 hours before storing.
The beauty of making homemade pasta is you can customize the ingredients to get just the texture and flavor you want!
Frequently Asked Questions
Are egg noodles and egg pasta the same thing?
Egg noodles and egg pasta are very similar, but have some differences in ingredients, texture, and common uses. Egg pasta contains more eggs relative to flour and has a chewier, richer texture, while egg noodles use more flour and have a softer, lighter texture.
Can you use egg noodles instead of egg pasta?
In some dishes, egg noodles can substitute for egg pasta, but with some differences in texture and flavor. The egg noodles may turn out softer and less “eggy” tasting. Dried egg noodles work best as a swap for fresh egg pasta.
Are egg noodles real pasta?
Egg noodles are considered a type of pasta, but a distinct category from traditional Italian egg pastas. So while egg noodles have pasta characteristics, their origins and uses differ somewhat from typical Italian pasta.
Why are egg noodles yellow?
Egg noodles get their yellow color mainly from eggs. The carotenoid pigments in egg yolk lend a rich yellow color to egg noodles. Semolina flour made from durum wheat also contributes to yellow pasta’s color.
Are egg noodles keto?
Egg noodles are generally not keto-friendly, since they are made from wheat flour which is high in carbohydrates. There are some keto-friendly alternatives made with almond or coconut flour that mimic the taste and texture of egg noodles while being low in carbs.
Conclusion
While egg pasta and egg noodles share some core ingredients, their differing egg and flour ratios help give them unique textures and applications. When a recipe calls for one or the other, it makes a difference – egg pasta for decadence and egg noodles for versatility. Understanding the distinctions gives you the knowledge to pick the right fresh pasta style for any dish.