uncooked egg noodles
Good source of carbohydrates and B vitamins (particularly thiamine and niacin); the egg content provides additional protein, choline, and fat compared to plain pasta, yielding approximately 7 grams of protein per 2-ounce serving.
About
Uncooked egg noodles are pasta products made from wheat flour and eggs, distinct from basic pasta by their enriched dough composition. The addition of eggs—typically one or more per pound of flour—provides additional fat, lecithin, and protein, resulting in a richer flavor and more tender texture upon cooking compared to egg-free pasta. These noodles are traditionally associated with Central and Eastern European cuisines, though their production has become widespread globally. The dough is kneaded, rolled, and cut into various widths, then dried at low to moderate temperatures to preserve the tender cooking properties that eggs impart. Common widths range from thin to extra-wide, with crimp (wavy) and flat varieties available.
Egg noodles possess a pale yellow color owing to their egg content, and they maintain a slightly firmer bite (al dente) after cooking while still yielding a softer, more delicate mouthfeel than semolina-based pastas.
Culinary Uses
Egg noodles are fundamental to Central and Eastern European, Jewish, and American comfort cuisine. They serve as the base for dishes such as beef stroganoff, chicken noodle soup, and Jewish egg noodle kugel, as well as casseroles and stir-fries. Their mild, wheaten flavor and tender texture make them ideal for pairing with cream sauces, buttered preparations, and rich gravies. Unlike durum-based Italian pasta, egg noodles absorb sauce readily and work well in baked preparations where their softer bite is advantageous. They are also popular in Asian fusion dishes and quick weeknight meals. Egg noodles cook slightly faster than many other pasta shapes and require minimal adherence to al dente conventions, making them forgiving for casual home cooking.