In Italy, egg pasta is a staple dish and has dozens of recognized varieties. Some of the best known are:
- Tagliatelle and fettuccine are long, flat ribbons, usually served with rich sauces
- Pappardelle is a wide ribbon noodle
- Ravioli and tortellini are stuffed with cheese, meat, and vegetables
- Lasagna is made in sheets and layered in baked dishes
- Tajarin is a famous variant from Piedmont, usually served with truffles as in Tajarin al tartufo bianco d'Alba.
Egg noodles are also made in East Asia, though with somewhat less frequency than in Italy. Notable types include:
- Chinese jīdàn miàn, made with wheat flour and eggs. Cantonese-style egg noodles are thin and springy.
- Some Japanese ramen noodles include egg, though it is fairly uncommon
- Korean janchi guksu is sometimes made with a small amount of egg in the dough.
- In Singapore and Malaysia, mee pok is a flat egg noodle used in Chinese-influenced cuisine.