Grocery
Extra Wide Egg Noodles
What it is
These are dried pasta noodles made from durum wheat flour and eggs. They have a broad, flat shape, which gives them a substantial texture. The presence of egg in the dough contributes to a richer flavor and a slightly more tender bite compared to pasta made without eggs. They are a versatile pantry staple, ready to be cooked and incorporated into a variety of dishes.
How people cook with it
These noodles are excellent for absorbing sauces and adding body to meals.
- Mixed with creamy sauces
- Added to hearty stews
- Served with rich meat ragu
- Tossed with butter and herbs
To prepare, bring a large pot of salted water to a rolling boil. Add the extra wide egg noodles and stir gently to prevent sticking. Cook according to package directions, typically for 8-10 minutes, until they reach an al dente texture. Drain the noodles well, reserving some of the pasta water. Toss immediately with your chosen sauce, ensuring each wide noodle is coated. The broad surface area is ideal for capturing thicker, more robust sauces.
How it differs from similar foods
Compared to thinner pasta varieties, the extra width of these noodles provides a chewier texture and a more satisfying mouthfeel. Their larger surface area also makes them better suited for holding chunkier sauces and ingredients, as opposed to delicate, thin sauces that might slide off.
Who it is for
Home cooks looking for a comforting and filling pasta option will appreciate these noodles.
How to keep the rest
After opening the package, store any remaining noodles in an airtight container or resealable bag in a cool, dry place. This will help maintain their freshness and prevent them from absorbing moisture or odors from the pantry.