Grocery
Extra Wide Egg Noodles
What it is
These are dried pasta noodles made with a base of flour and eggs. The "extra wide" designation refers to their significant width, which is broader than standard egg noodles. They are a dry good, meaning they are shelf-stable and meant to be cooked before consumption. Their shape and texture make them suitable for absorbing sauces and broths.
How people cook with it
These noodles are a versatile pantry staple, perfect for a variety of comforting dishes.
- As a base for hearty stews
- Mixed with creamy sauces
- In baked casseroles
- As a side dish
To prepare, bring a large pot of salted water to a rolling boil. Carefully add the extra wide egg noodles, ensuring they are fully submerged. Stir occasionally to prevent sticking. Cook according to package directions until they reach your desired tenderness, typically al dente. Drain the noodles thoroughly, reserving some of the cooking water if desired for your sauce. Toss with your chosen sauce, butter, or broth immediately after draining to prevent clumping.
How it differs from similar foods
Compared to thinner egg noodles, these extra wide noodles have a more substantial bite and a greater surface area. This allows them to hold onto thicker, richer sauces more effectively and provides a more satisfying texture in dishes like casseroles or when served with hearty meats.
Who it is for
Home cooks looking for a comforting and filling pasta option will appreciate these noodles.
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. Properly stored, they can last for an extended period.