Pasta Premium launches cook-stable pasta without egg white using EggField Aquafaba

In collaboration with EggField, Pasta Premium is launching a new generation of cook-stable, plant-based pasta. The products will be introduced under the ERNST brand and combine the firm bite of traditional pasta with a fully plant-based formulation. They have been specifically developed for use in gastronomy, catering, and food service.

The new ERNST pasta is based on durum wheat semolina and aquafaba (legume cooking water), a by-product of legume processing. It replaces key functionalities of egg, enabling pasta with a stable structure and high cooking, holding, and regeneration performance—critical for professional kitchen environments. With this development, Pasta Premium also responds to volatile egg availability while offering a resource-efficient and long-term stable alternative.

“Our legume-based ingredient delivers the functionality of egg—without compromising on sensory quality. The collaboration with Pasta Premium shows that even in pasta applications, sustainable, scalable, and high-performing solutions are possible,” says Silvan Leibacher, CEO and co-founder of EggField. For ERNST pasta, the focus was not only on product quality but also on real-world applicability.

“What mattered most was a solution that works in everyday professional kitchens and is future-proof,” says Sarah Anderhub, Head of Marketing at ERNST pasta. “The new products allow our customers to simplify their assortment, respond flexibly to different dietary needs, and consistently deliver high quality. At the same time, they rely on an innovative Swiss product with a compelling price-performance ratio—both from a quality and economic perspective.”

Traditional egg-based recipes are not being replaced; rather, EggField enables, for the first time, the production of cook-stable pasta without the addition of egg white. For food service operators, this simplifies both offerings and processes: the pasta serves as a single solution across different dietary requirements—from conventional to plant-based. In addition, removing egg as an allergen simplifies labeling, procurement, and storage—without requiring changes in kitchen processes or recipes.

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