Exclusively pasta
Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagna, gnocchi, ravioli, cannelloni; couscous, whether or not prepared: > Uncooked pasta, not stuffed or otherwise prepared: > Containing eggs: > Exclusively pasta
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Subheadings
Products classified under HTS 1902.11.20
Egg Spaghetti
Uncooked spaghetti made exclusively from durum wheat semolina and chicken eggs, shaped into long thin strands. This falls under HTS 1902.11.20 as it is pasta containing eggs, not stuffed or otherwise prepared beyond basic mixing and extrusion. It is a staple for Italian cuisine, typically boiled before serving.
Egg Fettuccine
Flat, wide uncooked pasta ribbons crafted solely from durum semolina and fresh eggs, ideal for creamy sauces. Classified under HTS 1902.11.20 for being exclusively egg pasta, uncooked and unstuffed. Hand-rolled versions are prized in homemade pasta traditions.
Egg Lasagna Sheets
Thin, rectangular uncooked pasta sheets made exclusively from semolina and eggs, designed for layering in lasagna dishes. HTS 1902.11.20 applies as uncooked, unstuffed egg pasta. Perfect for oven-baked Italian classics.
Egg Tagliatelle
Hand-cut, ribbon-like uncooked pasta from durum flour and eggs only, a traditional Emilian specialty. Fits HTS 1902.11.20 as exclusively egg-containing uncooked pasta, not stuffed. Boiled al dente for pasta dishes.
Egg Pappardelle
Wide, flat uncooked noodles made solely from eggs and semolina, suited for hearty meat sauces. Under HTS 1902.11.20 for uncooked egg pasta, unstuffed. A rustic Italian favorite.
Egg Ravioli Shells
Uncooked pasta squares or circles made exclusively from eggs and semolina, intended for filling with ravioli stuffings. HTS 1902.11.20 as unstuffed uncooked egg pasta. Sold empty for home filling.
Egg Noodles
Thin, wavy uncooked noodles from wheat flour and eggs exclusively, common in Asian-inspired dishes. Classifies to HTS 1902.11.20 as egg-containing uncooked pasta. Versatile for soups or stir-fries.
Egg Macaroni
Short, curved tube pasta made only from semolina and eggs, uncooked and unstuffed. HTS 1902.11.20 for exclusive egg pasta. Classic for baked macaroni and cheese.
Egg Vermicelli
Very thin, uncooked pasta strands from eggs and durum semolina only, used in delicate dishes. Fits HTS 1902.11.20 as exclusively pasta with eggs, uncooked. Quick-cooking fine noodle.
Egg Gnocchi Dough
Uncooked pasta extruded into small ridged shapes from semolina and eggs exclusively, sold dry. HTS 1902.11.20 as unstuffed egg pasta, not further prepared. Boil briefly for serving.
Egg Cannelloni Tubes
Large, hollow uncooked pasta tubes from eggs and semolina, for stuffing with fillings. Under HTS 1902.11.20 as empty, uncooked egg pasta. Used in baked pasta recipes.
Egg Couscous
Small, granular uncooked pasta made exclusively with eggs and durum semolina, steamed traditionally. Classifies to HTS 1902.11.20 as egg pasta, not prepared further. North African staple.
Egg Penne Rigate
Short, ridged tube pasta uncooked, from semolina and eggs only, for sauce adhesion. HTS 1902.11.20 exclusive egg uncooked pasta. Italian pantry essential.
Egg Farfalle
Bow-tie shaped uncooked pasta from eggs and semolina exclusively, decorative and fun. Under HTS 1902.11.20 as unstuffed egg pasta. Great for salads.
Egg Orecchiette
Small ear-shaped uncooked pasta made solely from durum semolina and eggs, handmade style. HTS 1902.11.20 for egg pasta, uncooked, unstuffed. Puglia regional specialty.