As a halfway stage between pasta asciutta and home-made or fresh pasta we have pasta all’uovo, which is made with semolina flour like spaghetti but incorporates eggs. It comes in a variety of shapes but is best as tagliatelle or fettucine. Like pasta asciutta, it is better from small ‘artisanale’ producers. A memorably good one is the firm of Spinosi from the Marche. This type of noodle has a more robust texture than home-made, and also has some of the keeping qualities of other dried pasta. The coloured varieties are in my opinion to be avoided. Always use the plain pasta; if you want colour and taste use the sauce to supply them.
© 1996 Alastair Little. All rights reserved.