Tell me about egg noodles, DL.

They're good, but only after you strain them.

I have only had them with things like goulash, more gravy type things than a pasta sauce. They are good with butter, salt and black pepper, too.

Something like this, OP

Use them in soup.

Egg noodles with butter, poppy seeds, and cracked black pepper.

Wouldn't you drain the noodles, not strain them, R1?

Could they be a stand alone dish? How would alfredo sauce go with them?

These are the absolute best. Cook exactly 12 minutes in boiling water! they are light , not heavy like so many noodles out there . You can mix with any sauce or seasoning or dressing.

Fuck you. We never called egg noodles pasta.

We never called pasta that either, we said macaroni.

I use them sometimes instead of shaped pasta in baked macaroni and cheese. Serve as side dish with goulash, chicken paprikash, pepper steak,

All noodles are pasta, R8. Sheesh!!

Egg noodles are for soups or stews, but they are remarkably delicious on their own with a little olive oil, Italian seasoning, red pepper flakes, and grated parm

OP, it's rumored that John List was eating egg noodles with his second wife when he was arrested. The prosecutor was not allowed to introduce that evidence at the trial.

I meant, EGG noodles are pasta, R8.

Wtf, there's a John List troll now?

I like for egg noodles to be a bed for masturbating cattle.

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that is, beef strokin' off

No., R14. John List is a DL fave.

I'm German-American, and I love them. I eat them with Chicken Paprikash, and Beef Stroganoff. Also, if my tummy is feeling touchy, I eat them with butter, and salt and pepper. My Mom made some strange dish after she had cooked a pork roast, where she shredded the leftover pork, made a pork gravy, and mixed that together with egg noodles and a topping of shredded cheddar cheese. It was actually very tasty, but I've never attempted to make it. I like them best in chicken noodle soup. I like to make my own chicken noodle soup, but I cook the noodles at the last minute before adding them to the broth.

Wide egg noodles, strained, with a light veloute sauce! Yum!

Staple Jewish food - in every pantry (or deli / restaurant). In my grocery store, they sell it in the "ethnic" aisle next to the gefilte fish & similar.

The correct term is broad, R17.

And please don't ever say, "yum" again. How old are you, three?

It's all I ever eat, OP when avoiding heavy pastas. Just add Alfredo sauce, some steamed broccoli or just butter and pepper and it's delicious. Not heavy.

R18 here-- sorry to offend! I'm a young 56 female who loves to read the posts on DL.

Are you 56 but look 41, R22?

R23 - nope. I'm 56 but look closer to a hundred. Sometimes I feel closer to twenty. I love egg noodles...and DL...talk about egg noodles please.

Chopped fresh tomatoes, garlic and fresh basil, and maybe some salt.

Make your own with duck eggs. Add butter, black pepper, and pecorino.

Cook in salted water, then toss with butter, Parmigiano-Reggiano, a little nutmeg (freshly grated or don't bother), and pepper.

Are they in the "ethnic" section of most grocery stores? Just curious - I just think it's odd where they put them here. They should just be with the regular pasta.

They are in the the regular aisles right beside the pasta, r28.

I had Chinese Egg Noodles for the first time about three years ago. KAME brand. I loved them, especially because I eat less than 20 grams of carbs a day for maintenance (works for me) and only indulge in "cheat days" (carb-loading) once every 6-8 weeks. Well, the next time I wanted to treat myself to Chinese egg noodles, I. Could. Not. Find. Them. Anywhere. ANYWHERE (and I live in NYC). I looked to no avail. It was like someone had put a curse on me. And I haven't had them since. Oh, I found some on Amazon...but I wasn't about to spend $9 a lb (plus shipping) for them. I remain hopeful.

Germany eats a lot of noodles, I like them in a bit of broth with a poached egg.

I associate them with the tuna noodle casserole my mom made when I was a kid. Not a good association.

I'm PA Dutch, and we had them with what we called "brown butter" -- butter fried in a small frying pan until it turns brown. A little bit of salt as well -- delicious!

Hello DL Fatties!

R18 Very funny. I'm a 70 year old male and I used Yum! in the Fish and Chips Thread and nobody commented. (I may even have used "yummy"). Maybe I'm entering my second childhood. Back to the topic: i'm interested in trying egg noodles instead of macaroni pasta - lately I've got tired of the standard Craig Claiborne recipe that I use and need to re-awaken my taste buds.

What R11 said. They are mainly for soup, consomme or, especially, chicken noodle soup (which is why they are often in the Jewish section).

They go well with schnitzel.

You can make the Buttered Noodles dish like they make at Noodles and Company cheaply with the noodles.

We also use it as a base when we make chicken noodle soup, or at times when we want to do "Cincinnati style chili" which is chili on noodles. The noodles are supposed to be spaghetti in that dish, but the egg noodles seem to work better and are less messy.

[quote] Hello DL Fatties!

The OP missed an opportunity to title the thread "Rejoice Fat Whores!"

We use them as a base for beef stroganoff or for cabbage and noodles (Polish).

I had a roommate who mixed them with sautéed onions and peppers then put them in a cheese sauce in a casserole and bathed them with a breadcrumb topping

Good student food.

Having had a series of European boyfriends, I love them. The boyfriends too.

Good with butter and chopped parsley as an accompaniment to coq au vin, or beef bourguignon.

mmm mmm bitches

Cabbage and noodles

Yummers!!!

Yes R47 Delightful with Swedish Meatballs, gravy, or even a mushroom gravy, parsley, and freshly ground nutmeg.

Lemon chicken or chicken francese served over buttered noodles with sauce from the chicken was a staple in my house when I was a kid.

My father, who recently passed, used to make a casserole of sorts with egg noodles and cream of mushroom soup topped with breaded chicken thighs and loads of cheddar cheese on top. It was delicious and a family fave. I remember thinking to myself that I would never have it again if I lost him because I could never replicate it when I did try to. It was "Daddy's special touch" that made it what it was. I miss him.

That’s was a sweet story r50

xoxo R50

What planet are you from that you need people to tell you about noodles???

From "Cook's Illustrated"

[quote]Our winner is once again Pennsylvania Dutch Wide Egg Noodles (also sold as Mueller's). It had a relatively high amount of fat compared to the other noodles in our lineup, and it held on to sauce well thanks to the addition of semolina. Its thick corkscrew shape was perfect for soups, casseroles, and just eating plain. For readers on the West Coast, where our winner isn't available, we recommend our runner-up, Manischewitz Wide Egg Noodles. These noodles are also corkscrew-shaped and performed well in all our tests. We'll continue to rely on these standbys for our favorite comfort foods.

“Citizens of Earth: please explain rice to me.”

I desperately need to change my bloody tampon.

I’m nearly 100, but my jokes are even older.

It's a noodle, Rose. They put eggs in it.

Sorry about my smelly gash.

This is good

I'm claiming Noodles Romanoff as my next drag name.

We HAVE a Noodles at the DL!

[quote]It's all I ever eat, OP when avoiding heavy pastas. Just add Alfredo sauce, some steamed broccoli or just butter and pepper and it's delicious. Not heavy.

-- r21

My go to comfort food. Egg noodles, cheddar cheese and peas on the side. Simple and comforting.

I once worked with a young gal who named her dog Noodles. Adding Romanoff would have been ultimately cooler! R60 Thanks for posting that recipe. I'm definitely going to make it!

When the revolutionary captors discovered the Russian Imperial family had not drained their egg noodles, they were summarily dragged down to the basement of the Ipatiev House and shot.

Sorry for your loss, R50.

I know it sounds kind of gross, but in college we used to make egg noodles with Campbell's cream of mushroom soup and a can of tuna. I'm pretty sure it was a 'back of the box' or 'back of the can' recipe. It was actually pretty good.

Here's a base recipe to which you can add a protein or vegetables.

Boil a package of egg noodles and drain. Add about 3/4 of a stick of butter to it a pat at a time and stir it around to melt. Add a splash of cream and a dash of grated parmesan and mix it in. Keep adding a little bit of cream and cheese at a time until you've reached the desired consistency, not too dry but not too soupy. Add salt, pepper and nutmeg. Super easy to do once you get the hang of it. So much better than any alfredo sauce from a jar and easier than making a roux-based sauce. Great with added bacon or ham and peas, or chicken with asparagus.

They are a carb alternative to rice for rustic (non-Italian or non-Asian) meals with gravy sauce. I cook them in salt water. Pour the water out and put the noodles back in the empty pot with some butter, mix it up a bit and immediately serve them.

I think that is is the noodle in Chicken noodle soup.

what is the difference between egg noodles and Italian pasta?

R72 Egg Noodles contain more eggs than your basic pasta.

Thank you, R67.

Ugh, those of you upstream trying to make egg noodles into an Italian thing, please stop. They are anything but. They go with Northern European dishes (German, Hungarian, Polish, etc). Great for stews and graves, especially ones with sour cream-- paprikash, schnitzel, stroganoff, goulash.

R45. My mother in law showed me a much easier way. Just melt some butter in a large sauté pan over medium heat. Add a bag of pre-shredded coleslaw mix (mostly cabbage with some carrots mixed in). Let it cook down and wilt and then turn golden (caramelized a bit). Then toss with prepared egg noodles. Delicious.

That's just a lazy Haluski with no caramelized onions and some gratuitous carrots R75. Your mother would be run out of Pittsburgh by angry Polish grandmas for that kind of nonsense.

^Who cares? It tastes great.

First they came for the lazy haluski makers....

This reminds me of that Henry Hill line from Goodfellas: “Italian food outside of New York? It’s egg noodles and ketchup.”

R75, for all the years, I've been making Haluski, it never occurred to me to simply use the pre-shredded cabbage at the store, lol. Our local grocery stores sell it with just cabbage (no carrots) as well.

When we were teenagers my sister would make egg noodles from scratch. She used them in different soup recipes and they were delicious. Our mother was a terrible cook, just crap straight from a can. My sister is 68 and her grown kids still love her soups. She can make those noodles in minutes but talk stops as we watch her mix them, roll them and cut the noodles. And we're all skinny.

Lokshen Kugel aka Noodle Kugel is a sweet or savory Jewish 'pudding'/casserole made with egg noodles. This one, with caramel apples, looks great!

I had a pineapple kugel last night. Delicious.

R82 wow I don’t like much Jewish food but hell that looks good. Next time I have to go to a shiva I’m demanding that be served.

You sound like an entitle spoiled brat, R84. Make it your damn self and bring it.

Thank you, r85. I wanted to type that earlier, but I was on my phone. And I forgot until now.

[quote]wow I don’t like much Jewish food but hell that looks good. Next time I have to go to a shiva I’m demanding that be served.

Probably never gets invited anywhere. Hint: No social skills.

Right r84/r85/r86, because we’re supposed to take everything literally on here.

[quote]Ever hear of a joke?

Where is the joke, r88?

Egg Noodles are a Minnesota staple. That and macaroni rings were the only two types of pasta used by my grandma and all her friends. They sure as hell didn't eat Italian pasta with funny names. The brand of choice is Creamettes. Available in every grocery store and most gas stations to make all sorts of casseroles and hotdishes or just eat plain with butter when you're not feeling well. But never in soup. We made dumplings for soup.

I've never mastered the cooking process for Chicken Noodle soup. What's the secret? My noodles disintegrate during it like starfish caught in a Fukushima tide pool.

Is the secret to cook the noodles to Al Dente, refrigerate them, then incorporate them once the broth has cooled?

Help me, please!

Don't add noodles until ten minutes before you're going to serve the soup.

R91 I'm assuming you'll make a pot of soup and have leftovers. I would cook the noodles as done as you like them (al dente or more cooked). I would add the noodles as needed. If you add the noodles to the entire pot, your leftovers will have possibly "overcooked" noodles in them.

[quote]Egg Noodles are a Minnesota staple. That and macaroni rings were the only two types of pasta used by my grandma and all her friends. They sure as hell didn't eat Italian pasta with funny names. The brand of choice is Creamettes.

My Gram used to do astonishing things with a random protein (chicken, turkey, ham, spam or shrimp), mayo, celery, onion, a few hard boiled eggs, salt & pepper and a box of Creamettes rings. They're almost impossible to find outside the upper Midwest, but give you the best noodle to other ingredients ratio possible in a pasta salad. Unlike shells, penne or other slightly larger shapes they're more a base than an ingredient you notice - like bread for a sandwich.

I love me some creamettes rings. I put them in lentil soup and they're perfect for making homemade spaghettios. That pasta salad above sounds familiar, I remember it with peas.

If you make chicken soup from scratch, you want to include the bones and skin, for the gelatin content. If you refrigerate the soup, the fat will rise to the top and solidify, so you can then remove it. Don't throw it away: that's schmaltz, which is wonderful for sauteing certain things. It makes the best latkes. Anyway, I love making my own chicken noodle soup. I cook the noodles (usually wide egg noodles) in regular salted water, then drain them and rinse with cold water until they're cold, then refrigerate them separately. When I heat up a bowl of soup, I just add a handful of the cooked noodles to the soup: that way, no mushy noodles. Of course, it would be even finer if you brought the soup back to the boil, and add the noodles to cook right before serving. I'd probably do that if I was serving guests, but I'm a single guy who usually eats alone, so I don't go that far.

R91, that's pretty much what I do (most of the time).

R53

[QUOTE] What planet are you from that you need people to tell you about noodles??? —Anonymous

What planet are you from that you feel disparaging someone's desire to learn is acceptable behavior?

Been using schmaltz from a roasted chicken I made last week. Adds depth of flavor to any saute.

I never thought I'd see schmaltz being discussed on DL. My grandparents used to eat that all the time...before the low fat & margarine craze which eventually made everyone gain much more weight.

I had leftover pot roast but no potatoes so I had with noodles, carrots, and gravy and it was delicious!