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If you think about the answer to the question “What’s the difference between pasta and egg noodles?” Is easy, obvious, you are right.
Well, sort of. Eggs are the big differentiator between egg noodles and pasta. But it’s not that the latter is entirely done without them (although technically it can be), it’s rather that the dough usually requires a smaller proportion of eggs. So in a way, pretty much all pasta is some type of egg noodle.
Now, while I would like to give you a scientific answer with no gray area like “Egg noodle dough always requires double the amount of eggs that pasta dough does”, these simple, basic recipes are never so good. simple and -sec consistent. It’s one of those puzzles with three different cooks and three different answers.
That being said, research suggests that many fresh pastas require around 100 grams (just under a cup) of flour per egg used. While an egg noodle recipe, known for the richer flavor and color of its namesake, may call for between three eggs for two cups of flour and two eggs and four yolks for two cups of flour. (Of course you can also find egg noodles without yolk.)
By the way, dry pasta i.e. dried Italian pasta like spaghetti, penne, etc., usually does not contain eggs, just semolina flour and water ( but exceptions, as always, apply).
Some would also argue that the type of flour used can be another distinguishing factor between the two. Pasta dough, by way of signature, almost always requires a certain proportion of semolina in addition to all-purpose flour (or expensive, super-fine “00” flour, if you’re fancy), while egg noodles can be made with a wide variety of different flours.
Enter the world of gluten-free pasta, however, and all bets are off.
Pasta has greater liberties when it comes to shape and size – with far too many options to list here – and therefore by extension the variety of dishes that can be prepared from it is also more. vast.
Egg noodles are mostly confined to the classic wide, flat, thicker-textured noodle shape, although they are available in thin, wide, wide, and extra-large versions.
A big exception to this egg noodle shape rule, of course, is the range of Chinese noodles like chow mein and lo mein which are also technically egg noodles. Plot of Plot: Ramen noodles, although yellow in color, normally do not contain eggs.
Maybe the limitation in shape is why we really only see egg noodles playing the same recurring roles: either cooked in a saucepan or as a sauce-soaking base for some sort of hearty stew. But that doesn’t mean we don’t like them.
Now that’s enough noodles. Enough with all the talk about pasta, let’s get to the recipes already.
Tuna noodle casserole
Wait, stop. Don’t go running for the hills just yet. Just because mom and dad still have nightmares of the gray, sloppy, tasteless school cafeteria that doesn’t mean all hope for the tuna noodle casserole is lost. As this revisited interpretation proves, the key to deliciousness lies in fresh, quality ingredients (i.e. good tuna in oil), a good crispy filling, and taking care not to overcook the egg noodles. Get our Tuna Noodle Casserole recipe.
Osso Buco Milanese pressure cooker
As much as we all love a good osso buco, the iconic Italian-style braised veal shank dish, let’s be honest: doing it requires many of work. Like, almost in a deterrent way. This is what makes this interpretation of the pressure cooker so incredibly appealing. After just half an hour, you have tender boneless meat coated in a complex sauce full of flavor, just waiting to be served over buttered egg noodles. Get our pressure cooker Osso Buco Milanese recipe.
Of course, if you’re up for a marathon-style culinary challenge, there’s always Julia Child’s favorite, Boeuf Bourguignon. We’re talking about a tender chuck roast cooked for hours in a red wine beef broth bursting with herbal aromas and flavor enhancers like mushrooms and pearl onions. You could serve it over roasted or mashed potatoes, but in reality, rich egg noodles are best for soaking up all that great sauce. Get our beef bourguignon recipe.
Slow Cooker Beef Goulash
For something beefy, complex, and tender that’s also a simple casserole meal, try our Slow Cooker Beef Goulash. With sweet carrot chunks, smoked paprika, and fragrant caraway seeds mingling with the rich prime rib, all you need is egg noodles and a dollop of hot, cold sour cream to complete this delicious meal. perfectly plentiful fall. Get our slow cooker beef goulash recipe.
Kale and Mushroom Stroganoff
The classic Russian dish gets a makeover here, replacing the traditional ground beef with a mix of meaty mushrooms and hearty kale. (But don’t worry, my brethren who eschew healthy foods, the creamy, rich sauce stays true to its delicious sour cream and butter formula.) Get our Kale and Mushroom Stroganoff recipe.
Miso Chicken Noodle Soup
Classic chicken noodle soup doesn’t really need to be improved upon, but swapping out the usual chicken broth for some flavorful, umami-rich miso really takes this comforting dish to the next level. Get the Chicken Miso Noodle Soup recipe.
Spicy Chicken Take-Out Noodles
Celebrate the other Egg noodles – not those familiar short, loose spirals – with this savory dish enriched with soy sauce with sesame oil, garlic and ginger. Here, thin and dense Hong Kong-style egg noodles (think chow mein) are mixed with sautéed carrots, bell pepper, herbs and sriracha, with cooked chicken for protein. Use leftover chicken or a store-bought roast chicken for a super quick dinner, or swap it out for seared shrimp, steak or tofu, and garnish with green onions and peanuts. Get our Spicy Chicken Take-Out Noodle Recipe.