Grocery
Wide Egg Noodles
What it is
These are dried pasta noodles made with wheat flour and eggs. They have a flat, broad shape, which gives them a good surface area for holding sauces. The addition of eggs contributes to a richer flavor and a slightly more tender texture compared to pasta made without them. They are a common pantry staple for many home cooks.
How people cook with it
Wide egg noodles are versatile and can be used in a variety of dishes. They pair well with both creamy and broth-based sauces.
- Tossed with butter and herbs
- Added to soups
- Mixed with creamy sauces
- Served as a side dish
To prepare, bring a large pot of salted water to a rolling boil. Add the dried noodles and cook according to package directions, typically around 8-10 minutes, until they reach an al dente texture. Drain the noodles well, reserving some of the cooking water. You can then toss them directly with your prepared sauce, adding a little of the reserved pasta water to help emulsify and coat the noodles evenly. They are also excellent when added to simmering soups or stews during the last few minutes of cooking.
How it differs from similar foods
Compared to thinner egg noodles, these wide noodles offer a more substantial bite. Their broader surface area allows them to capture and hold thicker, chunkier sauces more effectively than their narrower counterparts. They also tend to cook slightly longer due to their size.
Who it is for
Home cooks looking for a classic pasta option for everyday meals.
How to keep the rest
Store any unused portion in a cool, dry place in an airtight container to maintain freshness. Ensure the container is sealed to prevent moisture absorption, which can cause the noodles to clump or spoil. Proper storage will keep them ready for your next meal.