ITALIANS! Or Italianphiles (?) Pasta question

[DumbledoresGirl]

Just been shopping and bought tagliatelle for the first time in literally years (am going to reintroduce an old favourite dish to my repetoire and the kids are going to damn well eat it!)

I had the choice of ordinary dried tagliatelle or dried egg tagliatelle. It made me realise I had no idea which one was right for my dish. I assumed the egg one was posher and more expensive but actually it was cheaper, so I bought it, but only for that reason, because it was cheaper.

Can anyone explain to me when you would use egg tagliatelle as opposed to ordinary tagliatelle please.

That was what I thought and yet it was cheaper! Same size packet, made by Sainsburys but about 15p cheaper. Odd, I thought

Tbh I don't think there is much of a difference. Basic pasta dough is just 00flour mixed with egg and a bit of salt so I don't know what any other pasta is made from.

The egg one is richer in taste then normal pasta you can really taste it when you buy the fresh egg based pasta. I find with some sauces it sticks better to the egg pasta than the normal.
I tend to use egg pasta for meat sauces - cos thats what MIL advised but maye a true Italian can give you the real reason !!

Thanks all. It seems it doesn't really matter which one I use then. I will be interested to see if there is a difference in the taste.

And why don't all other pastas come with a choice of egg in the ingredients? Or am I showing my ignorance here?

If eggs are used then normal fine flour can be used to make the pasta, but with ordinary dried pasta (eggless), durum wheat semolina is needed otherwise it wouldn't bind.

And of course egg pasta is considered to be posher and richer, but few can taste the difference.

IMH and italian O, you really can taste the difference. Egg pasta is a lot more tasty although heavier. In the area where I come is also asociated with meaty sauce but no idea why.
I'd use it in any way, although myn mum has strict 'rules', I can ask.