Extra Wide Egg Noodles Recipes

In a small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt, and water, and pour into flour. Stir with a wooden spoon until the flour clumps together and …

Rating: 5/5(4)
Author: Mary Sue Milliken and Susan Feniger
Cuisine: European
Category: Side-Dish
1. Place semolina in a large bowl. In a small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt, and water, and pour into flour. Stir with a wooden spoon until the flour clumps together and forms a dry, firm ball.
2. Knead 5 to 7 minutes, until smooth. Dough should be quite stiff. Cover with a damp cloth and set aside to rest 15 minutes. Divide dough into 4 equal pieces. Set 3 pieces aside, under cloth, and begin rolling fourth.
3. First flatten by hand. Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns. It should be smooth and wide as the rollers. Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting.
4. Trim dough into 12-inch lengths, dust with flour, and cut with fettucine blade. Fluff strands to separate and set aside on floured trays. Repeat procedure with remaining 3 portions.

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EXTRA WIDE EGG NOODLE CASSEROLE. Cook hamburger meat and onion together. Boil extra wide noodles. Drain. Add to meat and onion. Then open up the cans of stuff and pour into the dish. Butter the baking dish before you pour the can stuff in. Put the dish into the oven and bake until it comes to a boil. Turn oven on 350 degrees.

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No Yolks Extra Broad Egg Noodles are ½” wide noodles made with egg whites. Cooks up light and fluffy making them a great partner to any dish, entree, salad, or soup. Perfect substitute for any recipe that calls for pappardelle or fettucine.

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The noodle's wide, flat shape is also ideal for cream sauces, stews, and casseroles. Egg noodles are also a traditional ingredient in Eastern Europe: No kugel, beef stroganoff, or haluski would be complete without them. Keep a bag in your pantry and you'll always have a family friendly meal at your fingertips.

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Noodle Rice Pilaf. By adding a few fine egg noodles to a rice pilaf, you can have a deliciously different side dish. Terrific with fish, this dish also goes well with meat or poultry. —Kathy Schrecengost Oswego, New York. Go to Recipe.

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butter, parsley flakes, chicken broth, extra wide egg noodles and 3 more. Paprika Chicken With Egg Noodles Family Fresh Meals. boneless skinless chicken, red bell pepper, garlic, ground allspice and 11 more. Herb Chicken with Egg Noodles Eat Simple Food. fresh rosemary, sea salt, white wine, unsalted butter, black pepper and 9 more.

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Firm. 8 Minutes. Tender. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt (optional). Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally. Drain well. Serve as desired.

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WIDE EGG NOODLES. Place semolina in a large bowl. In a small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt, and water, and pour into flour. Stir with a wooden spoon until the flour clumps together and forms a dry, firm ball. Knead 5 to 7 minutes, until smooth. Dough should be quite stiff.

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2021-12-04 · Wide egg noodles. In this recipe, I used Manischewitz Wide Egg Noodles. Raisins. You can use black or golden raisins. The raisins add a nice crunch and are sweet, tangy, and bring out a great balance and intense flavor for the Kugel.

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Preheat oven to 350°F. Generously large pot, boil noodles as directed on package or bowl, beat together eggs and sugar. Stir in sour the raisins for variation.

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Extra wide egg noodles are popular egg noodles where the noodles are slightly wider than the wide egg noodles. They are short, curled strips very unlike the long noodles, in their shape! They can be enjoyed just with garlic, butter, olive oil, black pepper etc or you can add cheese, onions, veggies etc and add pasta sauce of your choice.

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Cholesterol 60mg 20%. Sodium 10mg 1%. Total Carbohydrate 39g 13%. Dietary Fiber 2g 8%. Total Sugars 2g. Includes 0g Added Sugars 0%. Protein 8g. Vitamin D 0%. Calcium 0%.

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Extra Wide Egg Noodles Extra Wide Noodles are short, curly pasta strips made with eggs. Extra Wide Noodles are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.

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Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or

Author: Food Network Kitchen
Difficulty: Easy

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This is a simple, simple recipe but happens to be one that I love. It is a comfort food to me and if it's served at any dinner I am at, rest assured I will be adding them to my plate. I love the extra wide egg noodles best but any noodle will do. I grew up eating buttered noodles and even into my twenties I often fixed this for my dinner.

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12 ounces egg noodles = 3 cups water, ½ teaspoon salt 16 ounces egg noodles = 4 cups water ¾ teaspoon salt Be careful when releasing the steam - because the pot is so full, more starchy water will spew out. This recipe is for regular, wide or extra wide egg noodles, not fine egg noodles (which are more similar to angel hair pasta)

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