Why We Use Pasteurized Eggs in Our Fresh Pasta

Eggs are at the heart of fresh pasta. They give the dough richness, structure, and color, and they determine how the pasta rolls, shapes, and cooks.

Certo uses pasteurized eggs in all of our egg-based pastas. Pasteurization allows us to preserve the qualities that matter—flavor, texture, and performance—while meeting modern food safety standards.

This is especially important for fresh and filled pastas, where dough is handled extensively. Pasteurized eggs provide stability throughout the entire process, from mixing and rolling to final preparation at home.

Using pasteurized eggs doesn’t change how the pasta tastes or behaves. What it changes is confidence—both for us and for the people cooking it.

It’s a practical choice rooted in responsibility, not compromise.

As with everything at Certo, the decision is simple:
use the ingredient that allows the pasta to be made properly, consistently, and with care.