Eggless noodles

Eggless noodles are a type of pasta made exclusively with wheat flour and water, without the addition of egg yolk in their preparation. This gives them a lighter texture and a paler color compared to egg noodles. They are widely used in various recipes for their versatility and ability to pair with a wide range of sauces and broths.

The origin of eggless noodles dates back to the culinary traditions of Europe, especially in countries like Italy and Spain, although their consumption is widespread throughout Latin America. In many households, they are the base for soups, stews, and quick dishes.

Properties: By not containing yolk, these noodles are an option with lower fat and cholesterol content, which may make them more suitable for light or specific diets. Furthermore, as they are made primarily from wheat and water, they are an important source of carbohydrates, necessary for providing energy.

Synonyms in Spanish from Latin America: depending on the country, these noodles may be known simply as dry noodles or wheat noodles, unlike others that include egg in the dough. In some regions, they are also called dry cannelloni or common noodles.