Fresh egg noodles

Fresh egg noodles are a type of pasta made from flour and fresh eggs, which gives them a soft texture, a characteristic yellow color, and a richer flavor compared to traditional dried noodles. Their freshness allows them to cook quickly and absorb the flavors of the sauces and broths they are combined with better.

This ingredient has its origins in European cuisine, especially Italian and German, where fresh pasta is fundamental. However, its use is widespread in various cuisines around the world, including Latin America, where it is adapted into numerous homemade and traditional recipes.

From a nutritional point of view, fresh egg noodles provide protein from the egg, as well as carbohydrates from the flour. Furthermore, they offer greater freshness and a higher presence of nutrients compared to dried pasta. They are a quick source of energy and are versatile for preparing dishes ranging from soups to stir-fries.

In different Latin American countries, fresh egg noodles may also be known as fresh tagliatelle, homemade noodles, or simply fresh pasta. These terms are often used interchangeably in recipes, especially when a tender texture and a more delicate flavor are desired in the final dish.