Egg noodles

Egg noodles are a type of noodle made from flour, egg, and water. They are a staple in many different cuisines around the world, including Chinese, Italian, and Eastern European.

History

The exact origin of egg noodles is unclear, but they have been a part of human diet for centuries. In China, noodles have been consumed since the Han Dynasty, while in Italy, the first written record of pasta, a close relative of the noodle, dates back to the 13th century.

Preparation

Egg noodles are typically made by combining flour and eggs to form a dough. The dough is then rolled out and cut into thin strips. The noodles can be cooked immediately or dried for later use. In some cuisines, additional ingredients such as salt or oil may be added to the dough.

Varieties

There are many different varieties of egg noodles, each with its own unique characteristics. For example, Italian pasta such as tagliatelle and fettuccine are types of egg noodles. In Chinese cuisine, egg noodles are often used in dishes like chow mein and lo mein. In Eastern European cuisine, egg noodles are commonly used in dishes like chicken noodle soup and beef stroganoff.

Nutritional Value

Egg noodles are a good source of protein due to the eggs in the dough. They also provide carbohydrates and some dietary fiber. However, they can be high in calories and sodium, especially if prepared with high-sodium sauces or broths.

See Also

• Pasta
• Ramen
• Udon
• Soba