Egg noodles without yolk

Egg noodles without yolk are a type of pasta made only with flour and egg whites, without adding the yolk. They are characterized by having a paler color compared to traditional egg noodles, and a firm yet delicate texture, ideal for soups, broths, and stir-fries.

Their origin dates back to various culinary traditions where a product with lower fat content is sought, while maintaining the flavor and structure of the egg. They are especially common in Asian and European recipes that require a lighter, less yellow pasta, in addition to being a lower-cholesterol option.

Properties: These noodles are a good source of protein due to the egg white, with less fat and cholesterol than noodles made with whole eggs. They are versatile and cook quickly, absorbing the flavors of broths and sauces well.

In the context of Latin American cuisine, egg noodles without yolk may be referred to as white noodles, light noodles, or simply egg white noodles.