Pasta may or may not contain eggs in their recipe.
The presence of this ingredient changes its taste and texture, making egg pasta a little more elastic, rounder and "fat" than the others.
This is the case, for example, with Alsatian spätzle.
If you are a little careful on the shelves of your supermarket, you have surely noticed it: some pasta contains eggs, while others do not.
But what exactly does this change?
On Saturday, in the show "La Table des bons vivants" on Europe 1, Laurent Mariotte and his fellow chefs and fine foodies answered this question.
>> Find all of Laurent Mariotte's shows in podcast and replay here
Because yes, there is a difference.
"This changes the taste and texture a little," warns Laurent Mariotte.
Egg pasta "is a little more elastic. It doubles more than durum wheat pasta" when cooked.
"With the eggs, we have something a little more round and fat," confirms chef Yves Camdeborde.
This is the case, for example, with spätzle, Alsatian pasta.
More nutritious egg pasta
In addition, egg pasta provides more protein than others, which makes it more nutritious.
The egg also gives a slightly more yellow color.
Be careful, however, it also affects the cholesterol level so these pastas are not suitable for everyone.
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Conversely, pasta without eggs is "a little drier", explains Yves Camdeborde.
Lighter, too.
Using wholemeal flour makes them richer in fiber than egg pasta, which is usually made with white flour.
In all cases, the presence or absence of an egg in the dough recipe does not change the cooking times: count 3 minutes in boiling water for fresh homemade pasta.