Egg noodles and pasta are very similar, but they do have some key differences. In this article, we’ll explore what defines each one and how they compare in ingredients, texture, uses, and nutrition.
What are egg noodles?
Egg noodles are a type of pasta made with eggs. The main ingredients are flour, eggs, and salt. Sometimes a small amount of water is added. The egg gives the noodles a signature yellow color.
Traditional egg noodles contain at least 1 whole egg per 100 grams of flour. Anything made with less egg would be considered an “enriched” noodle. The more eggs in the recipe, the richer the taste and color.
Most egg noodles are made with wheat flour, but some varieties use buckwheat or rice flour instead. They can come in different shapes like spaghetti, lasagna, fettuccine, or extra wide ribbons.
Egg noodles originated in Germany and migrated to America with German settlers. Today they are especially popular in American cuisine.
What is pasta?
Pasta is the Italian name for dough made from durum wheat flour mixed with water or eggs, then shaped into various forms like spaghetti, penne, or ravioli. The word “pasta” itself simply means paste or dough in Italian.
There are four main types of pasta:
- Dried pasta – Made without eggs. Just durum wheat semolina and water.
- Fresh pasta – Made with eggs added into the dough.
- Stuffed pasta – Shaped pasta with fillings inside like ravioli or tortellini.
- Baked pasta – Pasta that is pre-cooked then used in a dish to be baked afterward like lasagna or ziti al forno.
Within these categories there are hundreds of different pasta shapes originating from various regions of Italy. Some iconic ones include farfalle, rigatoni, fusilli, orecchiette, and gemelli.
Comparison of ingredients
The main ingredients that go into making both egg noodles and pasta are flour, eggs, salt, and water. But there are some differences:
| Ingredient | Egg Noodles | Pasta |
|---|---|---|
| Flour | Usually wheat flour | Semolina flour made from durum wheat |
| Eggs | At least 1 egg per 100g flour required | Typically no eggs in dried pasta. Fresh pasta contains eggs. |
| Salt | Small amount | Small amount |
| Water | Sometimes added in small amounts | Always added |
As you can see, the main difference is that egg noodles must contain a minimum amount of egg compared to pasta varieties that may or may not be egg-based.
Texture
The texture of noodles and pasta depends on factors like:
- Egg content – More eggs creates a richer, chewier texture
- Cooking method – Boiling vs baking impacts moisture and firmness
- Wheat variety – Semolina flour is coarse with high protein content
- Water content – Adding water makes the dough more malleable
In general, egg noodles have a soft, chewy texture thanks to the eggs. They can be slippery when cooked al dente. Italian dried pastas are more firm with a toothsome, coarse bite. Fresh pastas are tender but still have some structure from the wheat.
Uses
Egg noodles and pasta can both be used in a variety of dishes:
| Egg Noodles | Pasta |
|---|---|
| Soups like chicken noodle | Spaghetti with meatballs |
| Stir fries and Asian noodle dishes | Pasta salads like macaroni salad |
| Hot German potato salad | Lasagna |
| Beef stroganoff | Pasta primavera |
| Baked casseroles | Pasta e fagioli |
However, their differing textures lend themselves to some specific uses more suited to one versus the other. For instance, egg noodles work better in wet dishes like soups and casseroles where you want them to absorb flavors. Firmer pastas hold up better in pasta salads tossed with dressings.
Nutrition
Egg noodles and pasta have the following nutritional profiles:
| Nutrient | Egg Noodles | Pasta (wheat) |
|---|---|---|
| Calories | 221 kcal per 100g uncooked | 158 kcal per 100g uncooked |
| Carbohydrates | 37.9g per 100g | 30.1g per 100g |
| Protein | 7.9g per 100g | 5.7g per 100g |
| Fat | 4.3g per 100g | 0.9g per 100g |
| Fiber | 1.7g per 100g | 1.4g per 100g |
As you can see, egg noodles contain more calories, carbohydrates, protein, and fat compared to traditional wheat pasta. This is due to egg noodles being enriched with egg. However, pasta has a little more fiber.
So egg noodles offer more nutritional benefits from the eggs, but pasta provides complex carbohydrates from the whole wheat flour.
Gluten content
Since both egg noodles and pasta are made with wheat flour, they both contain gluten. The protein gluten is what gives wheat flour the elasticity to form dough that can be shaped into noodles and pasta.
Egg noodles are typically made with all-purpose flour or bread flour, both of which come from wheat. So they are not gluten-free.
Most pasta is made from semolina flour milled from durum wheat. Durum contains high levels of gluten. So traditional pasta is very high in gluten.
However, there are some gluten-free options for both egg noodles and pasta made from other flour sources like rice, quinoa, lentils, etc. But the standard wheat-based versions contain gluten.
Cost
Egg noodles tend to cost slightly more than regular pasta. Here are some average prices for one pound:
- Egg noodles – $1.79
- Dry pasta – $1.49
- Fresh pasta – $3.99
The price difference stems from egg noodles requiring more ingredients (namely eggs), needing special equipment for mixing the dough uniformly, and undergoing more processing compared to basic pasta.
Fresh pastas cost significantly more due to being very labor intensive to make. The dough must be mixed carefully and each piece individually cut and shaped.
Regional popularity
Egg noodles and pasta are associated with cuisines from different parts of the world:
- Egg noodles – Germany, Austria, Hungary, Ashkenazi Jewish cuisine
- Pasta – Italy, Mediterranean region
However, thanks to immigration and cross-cultural sharing of recipes, both egg noodles and pasta have become commonplace across the United States and many other countries worldwide.
Types
There are numerous varieties for both egg noodles and pasta. Some examples include:
Egg noodles
- Wide egg noodles
- Linguine
- Spaetzle
- Lasagna noodles
- Ribbon style
Pasta
- Penne
- Rotini
- Farfalle
- Rigatoni
- Orzo
- Orecchiette
- Cavatappi
- Gemelli
- Radiatore
- Ziti
The options are nearly endless between all the pasta shapes of Italy and noodle varieties across the globe.
Regional names
Egg noodles and pasta can sometimes go by different names depending on where you are:
| Name | Region |
|---|---|
| Egg noodles | United States |
| Eiernudeln | Germany |
| Tészta | Hungary |
| Pasta | Italy |
| Μακαρόνια | Greece |
| 파스타 | Korea |
So the names can vary, but they often refer to nearly identical products. The Hungarian “tészta” is their take on egg noodle dough.
Storage
Properly stored, both dried egg noodles and pasta will last a long time:
- Pantry – 1-2 years past the expiration date
- Fridge – Can last up to 5 years past expiration
- Freezer – Up to 1-2 years for best quality
The keys are keeping them in an airtight container and storing them in a cool, dry spot. High humidity and warm conditions will cause faster deterioration.
Fresh egg noodles and pasta have a much shorter shelf life of just a few days. They need to be kept refrigerated and used promptly before they dry out.
Cooking methods
Egg noodles and pasta can be prepared in similar ways:
- Boiling – The traditional way of cooking noodles or pasta
- Baking – Used in casseroles or baked pasta dishes
- Sautéing – Briefly cooked in oil or other fats
- Frying – Deep fried for a crispy texture
Boiling is the usual method, but they can lend themselves to other cooking styles as well. The options are only limited by what types of dishes you want to create.
Serving sizes
The recommended serving size for cooked egg noodles or pasta is about 1 cup or 2-3 ounces by weight. This provides a good amount of carbohydrates.
For dried egg noodles and pasta, about 2 ounces or 1/4 cup uncooked is a single serving. This doubles in size and weight after cooking.
However, portion sizes can vary based on factors like:
- Dish being served – Soups and casseroles may have more
- Other components of the meal – Less if served with bread, more as a main dish
- Appetite and daily calorie needs
In the end, serving sizes come down to your specific preferences and nutrition requirements.
Pairings
Egg noodles and pasta pair well with many ingredients. Some classic pairings include:
| Egg Noodles | Pasta |
|---|---|
| Chicken, tuna, beef | Tomato sauce, pesto |
| Mushrooms, peas, carrots | Meatballs, sausage |
| Onions, garlic | Seafood like shrimp, clams |
| Dairy like cream, butter | Olives, capers |
| Grains like rice, breadcrumbs | Cheese like parmesan, ricotta |
Mixing noodles or pasta with vegetables, protein sources, herbs, and sauces results in endless possibilities for delicious combinations.
Substitutions
In a pinch, egg noodles and pasta can often be swapped in recipes. The results may differ slightly in texture and flavor, but they will generally still work.
Some examples of substitutions:
- Use linguine instead of spaghetti
- Replace lasagna noodles with ziti
- Use penne rather than rigatoni
- Swap in orzo for egg noodles
Keep in mind cooking time differences if swapping dry for fresh pasta. And flavor profiles may change a bit with egg noodle versus plain pasta.
Are they the same?
So in summary, are egg noodles the same as pasta?
While egg noodles are a type of pasta, they differ from traditional Italian pasta in a few ways:
- Egg noodles must contain eggs; pasta does not need eggs
- Egg noodles use all-purpose or bread flour; pasta uses semolina flour
- Egg noodles have a softer, richer texture
- Egg noodles are of German/Central European origins vs pasta from Italy
But they share similarities like being made from wheat flour and eggs, cut into shapes, and adaptability to a variety of dishes.
In conclusion:
Egg noodles and pasta have more differences than they may appear when it comes to specific ingredients, textures, origins, and uses. But they can be substituted for one another as needed in most recipes.