Egg Pasta
De Cecco egg pasta is made with fresh A-grade eggs from free-range hens and top-quality semolina — tagliatelle, fettuccine and lasagne with a tender, golden bite.
Quick answer
De Cecco egg pasta is made exclusively with fresh A-grade eggs from free-range hens blended with top-quality durum semolina. The result is a tender, golden pasta — tagliatelle, fettuccine, pappardelle and lasagne — that cooks evenly and carries rich sauces beautifully.
Egg pasta is a celebration. We make ours with fresh A-grade eggs from free-range hens and the same top-quality semolina as the rest of our range — nothing dried-out or reconstituted.
The egg gives the pasta a tender structure and a golden colour that pairs naturally with richer sauces: a slow ragù, brown butter and sage, or layered into a baked lasagne.
| Made with | Fresh A-grade free-range eggs + semolina |
|---|---|
| Best for | Ragù, butter & cream, baked dishes |
| Formats | Tagliatelle, fettuccine, lasagne |
| Origin | Fara San Martino, Italy |
Every line, one method.
Coarse semolina, cold mountain water, bronze drawing and slow drying — the same patient process behind every product we make.
Frequently asked questions
What eggs does De Cecco use?
Fresh A-grade eggs from free-range hens, blended with top-quality durum semolina.
What sauces suit egg pasta?
Richer ones — meat ragù, butter and cream, cheese, or baked dishes — where the tender egg pasta can carry the weight.
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Find De Cecco in more than 100 countries, or get in touch with our team.