Grocery
Dried Egg Noodles
What it is
These are dried noodles made from wheat flour and eggs. They come in a long, flat shape. The eggs in the dough give them a slightly richer flavor and a tender texture when cooked compared to noodles made without eggs. They are a pantry staple for many households, offering a convenient base for a variety of dishes. The drying process ensures a long shelf life, making them easy to keep on hand.
How people cook with it
Dried egg noodles are incredibly versatile. They are a popular choice for both quick weeknight meals and more elaborate weekend cooking projects.
- Soups
- Stir-fries
- Casseroles
- Side dishes
To prepare, bring a large pot of lightly salted water to a rolling boil. Add the dried egg noodles and stir gently to prevent them from sticking together. Cook according to package directions, usually for about 7 to 10 minutes, until they are tender but still have a slight bite (al dente). Drain the noodles thoroughly in a colander. You can then toss them with your favorite sauce, add them to soups, or incorporate them into other prepared dishes. Rinsing after draining is generally not recommended as it can remove starches that help sauces adhere.
How it differs from similar foods
Compared to pasta made solely from flour and water, egg noodles have a distinct yellow hue and a softer, more yielding texture. They absorb flavors well and provide a comforting mouthfeel that is different from firmer pasta shapes.
Who it is for
Home cooks looking for a simple and adaptable noodle for everyday meals.
How to keep the rest
Store the unopened package in a cool, dry place away from direct sunlight. Once opened, transfer any unused noodles to an airtight container or resealable bag to keep them fresh and prevent them from absorbing moisture or odors from the pantry.