Egg yolk pasta dough
Egg yolk pasta dough, often called 'pasta all'uovo,' is a rich, golden Italian pasta made primarily with flour and egg yolks, sometimes including whole eggs. It is the traditional base for fresh, high-quality pasta dishes like fettuccine, tagliatelle, and filled pastas such as ravioli. This style of dough is a hallmark of Northern Italian cuisine, prized for its tender texture and deep color.
🍽️ Nutrition at a glance
This pasta is a balanced source of carbohydrates and protein, with a significant fat content from the egg yolks. It provides essential nutrients like iron, B vitamins (especially B12 and riboflavin), and selenium, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 14 g |
| Carbs | 48 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 10 mg |
| Iron | 3.5 mg |
| Selenium | 28 mcg |
| Vitamin B12 | 0.9 mcg |
| Riboflavin (B2) | 0.3 mg |
| Folate | 65 mcg |
| Phosphorus | 180 mg |
| Zinc | 1.8 mg |
| Vitamin A | 120 mcg |
Per 1 cup cooked (140 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the richness of the dough—often measured by the number of yolks per '100 grams of flour'—was historically a display of wealth and hospitality in Italian kitchens. Nutritionally, the high yolk content makes it a more nutrient-dense and satiating alternative to standard eggless or whole-egg pasta.
