Use spinach pasta, which has a little more flavor than plain egg pasta.

But I cannot think of an instance in which you could not use whatever sauce you prefer on "real" fresh egg pasta.

The best pasta to use for these dishes is linguine, either plain or green, but not an egg pasta.

But it has to be the dry kind, not egg pasta.

It was in the basement of the restaurant that manufacturing began, supplying egg pasta to retailers and food service markets.

Both tagliolini and tagliatelle are made with egg pasta.

Meat lasagna made with fresh egg pasta, $5 a portion, is light yet satisfying.

Fresh egg pasta is well known in the Piedmont area near the border of France.

Pasta made and sold in Italy under this category must be labeled egg pasta.

Excellent fresh egg pasta can be made at home or purchased.