Wide Egg Noodles
Available in stock (20)
Wide Noodles are curly extruded pasta strands approximately 2" long and 1/2" wide. Like all pasta, noodles are made with durum semolina and water but, by USDA definition must include the addition of 5.5% egg solids. The albumen in the egg results in a more resilient bite thereby making noodles ideal for soups and casseroles. The tradition for using egg pasta began in Emilia is still the preference in much of northern Italy.
Storage Instructions: Dry Storage 55 - 95 degrees Farenheit
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