The percentage of liquid added to the semolina/flour may consist of water only or may also contain eggs and other additives, intended to give colour and flavour.

1) The contribution of eggs in the manufacture of pasta:
- They enrich the quality of the pasta (from an organoleptic and nutritional point of view) and add colour. They also "reinforce" the texture of the pasta, especially that produced from soft wheat.
- But they also affect the yield of extrusion production, whose capacity can be reduced by 5% above 3 eggs/kg (about 140g/kg, yolk and white combined) and up to 30%, in case water is fully replaced by eggs.

What does the law say about the presence of eggs in pasta?
- Nowadays, legislation tends to impose eggs in liquid "egg runny" form, as a hygienic measure and to prevent eggshell residues from falling into the dough tank.
- According to the legislation in force, the designation 'egg pasta' must correspond to a minimum percentage of 140 g of eggs per kilo of semolina.

2) Other additives to customise the pasta:
There are many possible additives and you can give free rein to your imagination, as long as you choose these additives in powder or liquid form:
- Spinach, tomato or beetroot juice, for example, which will colour the pasta green or red....
- Cumin powder, paprika and other spices, which will add colour, but above all flavour...

In what form should the additives be incorporated?
- Extruded pasta
For the production of pressed pasta, liquid or powdered forms must be respected, as the dies do not accept larger granulometries, otherwise they will clog;
- Rolled pulp
The production of laminated pulp can slightly deviate from this rule: it allows the use of ingredients (in limited proportions, however) with a particle size slightly larger than that of powder.