Grocery
Wide Egg Noodles
What it is
These are wide, flat noodles made without eggs. They are a versatile pasta shape, offering a good surface area for sauces to cling to. The dough is typically made from flour and water, creating a tender yet firm texture when cooked. Their broadness makes them a satisfying choice for hearty meals.
How people cook with it
Wide egg noodles are a staple in many kitchens, perfect for a variety of dishes.
- Tossed with creamy sauces
- Added to hearty stews
- Served with rich gravies
- Baked into casseroles
To prepare, bring a large pot of salted water to a rolling boil. Add the noodles and stir gently to prevent sticking. Cook according to package directions until they reach your desired tenderness, usually al dente. Drain the noodles thoroughly, reserving some of the cooking water if desired to help emulsify your sauce. They can then be immediately combined with your chosen sauce or other ingredients for a quick and delicious meal.
How it differs from similar foods
Unlike traditional egg noodles, these are made without eggs, making them suitable for those avoiding animal products. This also results in a slightly different texture and flavor profile, often a bit lighter and chewier.
Who it is for
Home cooks looking for a plant-based pasta option will find these noodles useful.
How to keep the rest
Store any unused, uncooked noodles in their original packaging in a cool, dry place. Once cooked, refrigerate any leftovers in an airtight container. They are best consumed within a few days of cooking.