Grocery
Extra Wide Egg Noodles
What it is
These are dried pasta noodles made with flour and egg. They are shaped into wide, flat ribbons. The texture is designed to hold sauces well. They are a convenient pantry staple for quick meals. The noodles are typically cooked in boiling water until tender. They are a versatile base for many dishes.
How people cook with it
These noodles are excellent for absorbing rich sauces and adding substance to your meals.
- Tossed with butter and herbs
- Mixed into casseroles
- Served with hearty meat sauces
- Added to noodle soups
To prepare, bring a large pot of salted water to a rolling boil. Add the extra wide egg noodles to the boiling water. Stir occasionally to prevent sticking. Cook for the time indicated on the package, usually around 8-10 minutes, or until al dente, which means tender but still firm to the bite. Drain the noodles well in a colander. You can then toss them directly with your prepared sauce, butter, or oil to prevent them from clumping.
How it differs from similar foods
Compared to thinner pasta shapes, the extra wide surface area of these noodles allows them to capture and hold more sauce. Their broader form also provides a more substantial bite and mouthfeel, making them ideal for richer, heavier preparations.
Who it is for
Home cooks looking for a satisfying pasta base for their favorite dishes.
How to keep the rest
Store any unused portion of the dried noodles in an airtight container or their original packaging in a cool, dry place. This will help maintain their freshness and prevent them from absorbing moisture or odors from the pantry.