In the dry pasta family, the egg varieties are indeed the most energetic. However, this difference remains moderate and should not be a major source of concern, if you pay attention to your figure.
“The most caloric pasta is egg pasta (if we exclude filled ravioli for example) but they are not significantly more caloric than classic pasta. confirm for True Medical dietitian Alexandra Murcier. “There are only 20 calories per 100 g of extra dry product.”
The presence of lipids: the manufacturing secret
Indeed, unlike standard pasta, the egg recipe modifies the balance of nutrients. Mixing wheat semolina with whole egg provides a different texture, but also a higher proportion of fat.
“This additional caloric intake comes from the fact that eggs are rich in lipids, so they are significantly richer in lipids than classic pasta. adds the dietitian.
Nutritional analysis of egg pasta
What are the nutritional benefits of egg pasta? “According to Ciqual data, 100 g of dry product provides 381 calories, 68 g of carbohydrates, 14 g of proteins and 4.7 g of lipids. explains the dietitian for us. But be careful, although the egg enriches the nutritional profile with vitamins and minerals, it does not transform pasta into a complete, self-sufficient dish.
“They are certainly richer in protein than classic pasta but not enough to eat them alone and make a balanced meal. The egg yolk provides interesting lipids (monounsaturated) and a little vitamin D and choline; but not significantly enough to cover our needs either.”
Advice for balanced consumption
To benefit from the benefits of egg pasta without experiencing a blood sugar spike or excess calories, the key lies in the preparation and food combinations on the plate.
“Ideally, in order not to raise their glycemic index too much, they should be consumed rather al dente, and accompanied by vegetables and proteins (animal or plant-based).” recommends our expert.
In short, if egg pasta is indeed the most caloric, the difference remains minimal. Their interest lies in their richness in good lipids and their protein content, provided they are always combined with fiber to guarantee lasting satiety.