Egg Noodles
Extra-rich pasta perfect for stroganoff and casseroles, your go-to comfort food base.
What it is
Egg noodles are pasta made from wheat flour and eggs, giving them their characteristic yellow color and rich flavor. Unlike regular pasta made with just flour and water, the addition of eggs makes these noodles more tender and flavorful.
How to cook
Bring a large pot of salted water to boil, add noodles and cook for 6-8 minutes until tender but still slightly firm. Drain and rinse briefly with warm water to prevent sticking.
Flavor and texture
Rich, slightly buttery flavor from the eggs with a tender, soft texture that's more delicate than regular pasta. They have a comforting, homestyle taste.
Best uses
Perfect for chicken noodle soup, beef stroganoff, tuna noodle casserole, buttered noodles as a side dish, or any recipe calling for wide, flat pasta.
Storage & freshness
Store in an airtight container in a cool, dry pantry.
| As purchased | 6-12 monthsdepends on bin turnover and storage conditions |
| Sealed (pantry) | 1-2 yearsif kept airtight and dry |
| Frozen | 2-3 yearstexture may be slightly affected |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Contains eggs which makes them more perishable than regular pasta — use within recommended timeframe for best quality.
Cooking tip
Don't overcook egg noodles as they become mushy quickly - test for doneness a minute before the package time and drain immediately when tender.
Interesting note
Egg noodles were traditionally made by hand in many European households, with recipes passed down through generations as closely guarded family secrets.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), egg noodles need 8–9 minutes instead of 7. Use plenty of water for a hard boil, and start tasting at 7 minutes — they go from al dente to soft quickly.