Preparation, uses, and tips
Add noodles a few at a time to salted boiling water. To prevent noodles from sticking to
the bottom of the pan, stir gently until the water returns to a rapid boil. Cooking time
varies depending on the type of pasta. Drain and rinse with cold water to stop cooking. Toss
with asparagus, olive oil, and grated Parmesan, or use in casseroles.
Buying and storing tips
Look for egg noodles in the pasta or bulk food section of natural food or grocery stores.
Store them, unopened, in a cool, dry cupboard for six to eight months.
Varieties
Egg noodles are usually short, flat noodles, but may come in the form of fettuccine,
tagliatille, and other shapes.
Nutrition Highlights
Egg noodles (dry, enriched), 1 cup (38g)
Calories: 145
Protein: 5.3g
Carbohydrate: 27g
Total Fat: 1.6g
Fiber: 27g
*Excellent source of: Selenium (22.5mcg), Thiamine (0.4mg), and Folate (87.8mcg)
*Good source of: Niacin (3.0mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.