I’ve never lived in Italy, but especially over the past 30 years, there’s been a huge variety of imported Italian pasta available in NYC. I don’t think I’ve ever seen “short, curly” dried, Italian egg-based pasta that looks quite like the curly variation of “egg noodles” (e.g., PA Dutch brand, Mueller’s, Manischewitz, etc), and while I think it was traditionally more of a fresh-made Thing than sold dried, I’ve definitely seen dried egg-based pastas imported from Italy (e.g., papparedelle, tagliatelle, fettucine), so I think they must fit some definition of it under Italian/EU law., if presumably not the same sub-section as dried, Durum-semolina based pastas…
And given the plethora of shapes, I daresay one could find something at least approximately similar, though you might have to break longer strands up to get the right length. Except that they’re long strands, DeCecco’s egg pappardelle, for example, look pretty similar to many of the imported Central/East European egg noodles I’ve seen, which aren’t as invariably “curly” as most American brands are…
