Spaghetti pasta made with semolina and eggs is a refined, rich version of the classic Italian spaghetti. The dough is crafted using semolina flour and eggs, which gives the pasta a smooth, firm texture and a slightly yellow hue. While traditional spaghetti is often made without eggs, this Emilia-Romagna variation adds richness and depth of flavor. It is typically served with a variety of sauces, from tomato-based to creamy or meaty ragù, making it a versatile and beloved choice in Italian cooking.