My grandmother put egg noodles in chicken soup, but I
didn’t know they were different from spaghetti or other noodles until well
after I left home and started cooking for myself.
Now I use egg noodles in my own chicken soup, in casseroles and under meat stews. Generally
egg noodles are made of flour, salt, water and eggs and extra egg yolks,
although some egg noodles, called ‘No Yolks,’ are made with dried egg whites.
Egg noodles are wider than most pastas—at least 1/4-inch
wide and sometimes nearly 1-inch wide. Pappardelle, a wide Italian noodle, is also
available as Egg Pappardelle. All these
noodles generally require 10-12 minutes of cooking, just a few minutes longer
than spaghetti.
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