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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.

Import Duty Rates by Country of Origin

Origin CountryMFN RateCh.99 SurchargesTotal Effective Rate
🇨🇳ChinaFree+17.5%17.5%
🇲🇽MexicoFree+10.0%10%
🇨🇦CanadaFree+10.0%10%
🇩🇪GermanyFree+10.0%10%
🇯🇵JapanFree+10.0%10%

More Specific Codes

This product may fall under a more specific subheading:

1902.11.20.10Subject to the Inward Processing Regime (IPR)
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1902.11.20.20Subject to the EU reduced export refund in accordance with the US-EU Pasta agreement
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1902.11.20.30Other
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1902.11.20.90Product of a country other than an EU country
→

Alternative Classifications

This product could be classified differently depending on its characteristics or intended use.

1902.20.00Higher: 41.4% vs 17.5%

If stuffed with ricotta

Filled cannelloni immediately becomes stuffed pasta.

1902.11.40Higher: 23.9% vs 17.5%

If plain semolina tubes

Egg absence drops to non-egg uncooked.

1901.10Lower: 16.4% vs 17.5%

If infant formula pasta

Specially prepared for infants under 1901.

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Import Tips & Compliance

• Specify 'unfilled tubes' on all docs to avoid 1902.20 errors

• Protect fragile tubes with inner liners

• Validate against EU pasta regs if transshipping

Related Products 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.