Main ingredientsWheat flour and eggs
Common formsDried (most common), fresh refrigerated, and sometimes frozen
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Types of Egg Noodles
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Common carton size
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Dried egg noodles keep indefinitely in a cool, dry pantry. Fresh egg noodles (refrigerated) last 4–5 days in the fridge and up to 2 months frozen.
Cooking Tips
Cook egg noodles in salted boiling water and taste at 2–3 minutes before the package time—they can turn mushy quickly.
Don't rinse cooked noodles unless making a cold dish; the starch helps sauces cling.
Toss with a small amount of oil immediately after cooking to prevent sticking.
Egg noodles work beautifully in creamy sauces and Asian-style dishes.
Common Mistakes
Overcooking—egg noodles are thinner and cook faster than regular pasta.
Rinsing hot noodles, which removes starch and flavor.
Using unsalted water, which results in bland noodles.
Also called
Aliases
- Broad Egg Noodlesalternate
/broad-egg-noodles - Dried Egg Noodlesalternate
/dried-egg-noodles - Dry Egg Noodlesalternate
/dry-egg-noodles - Egg Noodleplural
/egg-noodle - Thin Egg Noodlesalternate
/thin-egg-noodles - Wide Egg Noodlesalternate
/wide-egg-noodles - Yolk-Free Noodlesalternate
/yolk-free-noodles