Pregnancy guidance, in plain English

Pasta & Noodles

Pasta and noodles are safe throughout pregnancy when cooked. The only caveat is fresh pasta containing raw egg, which should be cooked thoroughly rather than eaten raw or undercooked.

Safe to eat

Pasta and noodles, in essentially all their forms — dried, fresh, egg-based, rice noodles, udon, soba, instant noodles — are safe to eat during pregnancy once cooked. Cooking to the point of being tender (al dente or fully soft, according to preference) is sufficient; there is no special pregnancy-specific cooking requirement beyond normal food hygiene. The one point worth being aware of is fresh egg pasta, which is made with raw egg incorporated into the dough. Once cooked in boiling water, the egg is fully cooked through and the pasta is safe, including fresh lasagne sheets, tagliatelle, or filled pasta like ravioli and tortellini. The concern would only apply to eating fresh pasta dough raw (for example, tasting raw cookie-dough-style, which is not a typical way pasta is eaten) — normal cooked fresh pasta carries no raw egg risk. Rice and other gluten-free noodles are equally safe. As with rice, cooked pasta and noodles that have been left standing at room temperature for an extended period should be treated with the same general caution as any cooked starch, and refrigerated leftovers should be reheated until piping hot.

What to be aware of

  • All cooked pasta and noodles are safe — dried, fresh, egg-based, rice, or gluten-free.
  • Fresh egg pasta is safe once properly boiled, which fully cooks the egg in the dough.
  • Refrigerate leftovers promptly and reheat until piping hot before eating.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

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A plate of pasta in a rich red tomato sauce topped with fresh basil leaves and grated parmesan, overhead food photography, bright natural light

Simple tomato and basil pasta

A quick, comforting pasta dish using pantry staples — good for mornings when nothing else appeals.

Ingredients

  • 300g pasta of choice
  • 1 tin chopped tomatoes
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • Handful fresh basil
  • Parmesan, grated, to serve

Method

  1. Cook pasta according to packet instructions.
  2. Meanwhile, heat oil in a pan and soften garlic for 1 minute.
  3. Add tomatoes, season, and simmer for 10 minutes.
  4. Drain pasta and toss through the sauce with torn basil.
  5. Serve with grated Parmesan.