Pasta comes in all shapes and sizes – long shapes like spaghetti, short shapes like macaroni, tubes, ribbons, shells, and more. With so many varieties of pasta on the market, it can get confusing to categorize them correctly. One type that often leads to debate is egg noodles – are they a flat ribbon pasta or something else entirely? Let’s take a closer look.
What are ribbon pastas?
Ribbon pastas are long, flat, and wide pasta shapes. The broad, flat surface area allows sauce to adhere well. Ribbon pastas are usually about 1-2 inches wide, but can reach widths of up to 4 inches. Some common types of ribbon pasta include:
- Lasagna noodles
- Fettuccine
- Tagliatelle
- Pappardelle
- Trenette
- Linguine
Ribbon pastas originated in Italy, with some of the earliest evidence of lasagna-style noodles dating back to the 13th century in Emilia-Romagna. Over the centuries, ribbon pasta became popular across Italy and evolved into many regional variations.
The key characteristics that define ribbon pasta are:
- Long, flat shape
- Wider than most pastas (over 1 inch)
- Smooth, thin edges
- Often made from just flour and water (without eggs)
The width of the noodles allows sauce to coat them nicely and gives a pleasant smooth, flat texture when cooked. The lack of eggs creates noodles that are perfectly suited to baked dishes like lasagna.
What are egg noodles?
Egg noodles have eggs added to the flour and water dough mixture. The egg gives the noodles a signature yellow color and a richer flavor. The egg proteins also allow the noodles to have a tender, chewy texture.
Some common types of egg noodles include:
- Wide egg noodles
- Narrow egg noodles
- Extra-wide egg noodles
- Amish-style egg noodles
Egg noodles originated in Germany in the 19th century. They quickly became popular across Europe and North America as a versatile noodle for soups, casseroles, and side dishes.
Here are the key features of egg noodles:
- Made with flour, eggs, and water
- Have a rich yellow color
- Tender, chewy texture when cooked
- Often a short, wavy shape, but can be straight or other shapes too
- Thicker shape than traditional pasta
The egg gives egg noodles a more substantial, toothsome bite. They hold up well to boiling, baking, and casseroles. The shorter cut and thicker shape differentiate them from long flat ribbon pastas.
Are egg noodles considered a ribbon pasta?
Egg noodles do not fit the definition of a true ribbon pasta for several reasons:
- Shape – Ribbon pastas are long, flat noodles at least 1 inch wide. Egg noodles are usually short with wavy, ruffled edges.
- Thickness – Ribbon pastas are thin to dry evenly and cook through. Egg noodles are made thicker to maintain the rich egg taste.
- Ingredients – Ribbon pastas are traditionally just flour and water. Egg noodles rely on eggs for texture and flavor.
- Origin – Ribbon pastas came from Italy. Egg noodles originated in Germany.
- Uses – Ribbon pastas are perfect for baked dishes like lasagna. Egg noodles are better suited for soups, casseroles, and buttered side dishes.
While egg noodles do come in wider, flat shapes like pappardelle, their signature ruffled edges and egg content differentiate them from true ribbon pastas. Most pasta experts classify egg noodles as their own unique category.
| Shape | Ribbon Pasta | Egg Noodle |
|---|---|---|
| Length | Long | Short |
| Width | Over 1 inch | Under 1 inch typically |
| Thickness | Thin | Thick |
| Edges | Smooth | Ruffled |
Key differences between ribbon pasta and egg noodles
While there can be some overlap with wider egg noodle varieties, standard egg noodles differ from ribbon pasta in some key ways:
Ingredients
Ribbon pasta is traditionally made just using flour and water. The lack of eggs allows it to dry smoothly and creates a more neutral flavor.
Egg noodles rely on eggs for their taste and texture. The eggs give them a springier, chewier bite and a distinctive golden color.
Shape
Ribbon pasta is cut into long, flat ribbons at least 1 inch wide, meant to be tossed with sauces. The broad surface area coats nicely with sauce.
Egg noodles have a shorter, ruffled shape that gives them a heartier, more casual feel. The wavy edges grip sauces nicely.
Cooking methods
Ribbon pastas are well suited to baking into casseroles because their thin shape cooks evenly throughout. Fettuccine and other ribbon pastas also shine when tossed lightly with cream sauces.
Egg noodles stand up well to boiling, making them ideal for soups, stir fries, and hearty baked casseroles. Their rich egg taste pairs well with creamy or buttery sauces.
Origin
Ribbon pastas trace their origin back to medieval Italy. They emerged as a popular food across Italy in many local variations.
Egg noodles first became popular in Germany in the 19th century and spread across other European cuisines. They are now common in American cooking as well.
When are egg noodles considered a ribbon pasta?
While traditional egg noodles are not a true ribbon pasta, some styles can straddle the line. Here are some instances where egg noodles share similarities with ribbon pasta:
- Wide egg noodles like pappardelle can be considered a ribbon shape when their width exceeds 1 inch.
- Homemade egg pasta dough rolled thinly and cut into long ribbons is essentially a ribbon pasta with egg.
- Amish egg noodles are often rolled flat and cut into wide, long shapes closer to ribbons than traditional wavy egg noodles.
- Some Italian ribbon pastas combine both egg and flour, blurring the lines between egg noodles and ribbons.
So while classic egg noodles are their own category, some styles can definitely take on a ribbon-like form. The egg content still distinguishes them from traditional flour-and-water Italian ribbon pastas.
In summary…
Egg noodles are not considered a true ribbon pasta due to key differences:
- Ribbon pastas are flat, wide noodles over 1 inch across. Egg noodles are typically short and ruffled.
- Ribbon pastas are made just from flour and water. Egg noodles get their signature flavor and color from eggs.
- Ribbon pasta hails from Italy. Egg noodles originated in Germany.
- Ribbon pastas are ideal for baking and tossing with sauces. Egg noodles are perfect for soups, stir fries, and hearty casseroles.
However, some wider egg noodle varieties can straddle the line and take on a ribbon-like form. While not a perfect match for traditional Italian ribbon pasta, egg noodles still have a lovely texture and flavor all their own.
At the end of the day, categories only go so far – what matters most is picking a noodle shape and recipe that brings you joy at mealtime!