Egg Pasta
Egg pasta is a refined-grain food enriched with egg protein; standard of identity is at 21 CFR 139.150. Both wheat and egg are major allergens requiring clear labeling under FALCPA.
What it is
Pasta or noodles made from semolina/durum/wheat flour combined with eggs (whole, yolk, or egg solids).
Carbohydrate base with added protein, color, and richness from egg.
Why it's flagged
- wheat allergen
- egg allergen
- refined-carbohydrate content
What regulators actually say
"Egg noodles, noodles, noodle products are the class of food each of which is prepared by drying formed units of dough composed of semolina, durum flour, farina, flour, or any combination of two or more of these, with liquid eggs."
"The law identifies nine foods as major food allergens: milk, eggs... wheat..."
Regulatory status
United States — FDA
Standard of identity at 21 CFR 139.150; wheat and egg are major allergens
European Union — EFSA
Wheat (gluten) and egg listed in EU 1169/2011 Annex II
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