In 1976, we started making ours with wheat flour, corn flour, and egg whites, creating a versatile, crowd-pleasing, zero-cholesterol pantry staple. And now we’re the #1 selling noodle in the U.S. and Canada.
That’s how we want you to approach cooking with No Yolks: Make the dinner you want, when you want it, with what you’ve got. Spice up grandpa’s classic recipe. Eat in front of the show you’re binging. Swap out ingredients for the ones you prefer—or the ones you have on-hand.
Life has changed a lot since 1976– and so has dinner.
It doesn’t need a time, a trend, or even a table.
It’s what you make it.
Q: Will pasta make me fat?
A: Consuming more calories than your body can burn leads to weight gain, not pasta. A sensible portion will fill you up.
Q: But what about the carbs? And the energy crash?
A: Carbs make your body—and brain—go. The USDA says they’re a crucial part of a balanced diet. And pasta has a glycemic index of around 50, which is considered low. That means it breaks down slowly and you maintain a normal blood sugar level—no spikes or crashes.
Q: Back to the pasta then—doesn’t it have no nutritional value?
A: Pasta is a source of essential nutrients like iron, folic acid, and several B-vitamins. Throw in some veggies or use whole grain pasta and you’ll get fiber you need, too.
Q: Is No Yolks even that authentic of a pasta product?
A: Under Italian law, dry pasta can only be made from semolina and durum flours. All No Yolks items in America adhere to this law.
Q: Are there any impurities or yeast in No Yolks?
A: Our pasta is “refined”—free of impurities—as well as yeast.
Q: Where does the wheat come from for your products?
A: Our wheat is milled in most cases right next to our plant.
Q: Do you use any pesticides?
A: Our wheat is conventionally grown and protected by pesticides approved by the Environmental Protection Agency. When applying pesticides, by law, farmers must adhere to EPA instructions.
Q: Are there allergens like peanuts/nuts/tree nuts/milk/soy/fish/shellfish or gluten in your pasta?
A: Our packages include an accurate listing of the ingredients in our products. If any component of an ingredient is an allergen, it will be listed on the package. No Yolks products contain wheat ingredients and are manufactured in facilities that use eggs. The majority of our products are made from wheat, so they will contain some amount of gluten.
Q: Where can I buy No Yolks?
A: Our store locator can tell you where the closest bag of No Yolks currently is.
Q: Are No Yolks’ serving sizes based on cooked or uncooked pasta?
A: All of our nutritional information is based on an uncooked measurement of pasta.
Q: Can I combine different types of pasta in one dish?
A: Sure. If you’re substituting a different pasta type, consult the cooking directions on the package.
Q: Is there any trick to cooking pasta in broth?
A: Start with an extra amount of broth since pasta will absorb roughly 25% of the liquid.
Q: What’s the glycemic index for pasta?
A: The glycemic index for pasta is around 50 and is considered a low GI food.
Q: Is No Yolks kosher?
A: Yep. We’re certified.
Q: Is there anything I shouldn’t do?
A: Cooking is about experimentation and learning from experience! That being said—we wouldn’t advise cooking pasta in a slow cooker or freezing uncooked pasta. And rinse pasta for cold dishes only.
Q: How can I store uncooked pasta?
A: In a tightly sealed package or container in a cool, dry place.
Q: How can I store cooked pasta?
A: Refrigerate cooked pasta and sauce separately, up to 3-4 days. Toss each pound with 1 tablespoon of vegetable or olive oil.
Q: How do I read the best-by dates on your products?
A: FEB1122HBYs would read as February 11, 2022. The letters following the date are plant information.
Q: What is the shelf life of No Yolks products?
A: Egg pasta/noodles and vegetable pasta: 2 years. Non-egg pasta: 3 years.