Grocery
Whole Wheat Wide Egg Noodles
What it is
These are wide, flat noodles made from whole wheat flour and eggs. The whole wheat flour contributes a slightly nuttier flavor and a chewier texture compared to noodles made with refined flour. The addition of eggs enriches the dough, giving the noodles a distinct color and a tender bite when cooked. They are a versatile pantry staple for many different kinds of meals.
How people cook with it
These noodles are excellent for absorbing sauces and flavors, making them a great base for a variety of dishes.
- Hearty noodle soups
- Creamy pasta bakes
- Stir-fried noodle dishes
- Side dish with gravies
To cook, bring a large pot of salted water to a rolling boil. Add the whole wheat wide egg noodles and stir gently to prevent sticking. Cook according to package directions, typically for 8-10 minutes, until they reach your desired tenderness, often described as al dente. Drain the noodles thoroughly, reserving some of the cooking water if you plan to use it to loosen your sauce. Rinse with cool water only if using in a cold salad.
How it differs from similar foods
Compared to standard egg noodles, these whole wheat versions offer a more substantial texture and a deeper, earthier taste due to the inclusion of the entire wheat kernel. They also tend to hold their shape a bit better during longer cooking times.
Who it is for
Home cooks looking for a more wholesome pasta option will appreciate these noodles.
How to keep the rest
After opening, store any unused portion in an airtight container in a cool, dry place. Ensure the noodles are completely dry before sealing the container to prevent clumping or spoilage. This will keep them fresh for future meals.