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In the event you’re considering the reply to the query “What’s the distinction between pasta and egg noodles?” is a straightforward, apparent one, you’re proper.
Effectively, type of. Eggs are the large differentiating issue between egg noodles and pasta. Nevertheless it isn’t that the latter is made with out them solely (though technically it can be), slightly it’s that the dough typically requires a smaller proportion of eggs. So, in a manner, just about all pasta is a sort of egg noodle.
Now, as a lot as I’d love to present you a scientific, gray area-free reply like “egg noodle dough at all times requires double the quantity of eggs that pasta dough does,” these easy, elementary recipes are by no means that cut-and-dry constant. It’s a type of three-different-cooks-three-different-answers form of conundrums.
That being said, research suggests that many fresh pasta doughs name for about 100 grams (rather less than a cup) of flour per egg used. Whereas a recipe for egg noodles, recognized for the richer taste and coloration their namesake contributes, may name for wherever between three eggs per two cups of flour to two eggs and four yolks per two cups of flour. (After all, you can too discover yolk-free egg noodles.)
Dry pasta, by the best way—that’s, dried Italian pasta like spaghetti, penne, and the like—normally doesn’t comprise any eggs, simply semolina flour and water (however exceptions, as at all times, apply).
Some would also argue that the kind of flour used could be one other distinguishing issue between the 2. Pasta dough, as a signature, virtually at all times requires some proportion of semolina along with all-purpose (or pricy, super-fine, “00” flour, in case you’re fancy), whereas egg noodles could be made with all kinds of various flours.
Get into the world of gluten-free pasta, nonetheless, and all bets are off.
Pasta has better liberties in the case of form and measurement—with manner too many options to list here—and so by extension, the number of dishes that may be constructed from it’s extra expansive too.
Egg noodles are mainly confined to the broad, flat, thicker-textured traditional noodle form, although they arrive in positive, broad, extensive, and additional extensive variations.
An enormous exception to this egg noodle form rule, after all, are the vary of Chinese language noodles like chow mein and lo mein that are additionally technically egg noodles. Plot twist: ramen noodles, although yellow in coloration, don’t usually comprise eggs.
Maybe the limitation of the form is why we see actually solely ever see egg noodles play the identical recurring roles: Both baked right into a casserole or because the sauce-soaking base to some form of hearty stew. However that doesn’t imply we don’t love them.
Now, that’s sufficient noodling round. Basta with all of the pasta speak, let’s get to the recipes already.
Tuna Noodle Casserole
Wait, stop. Don’t go running for the hills just yet. Just because Mom and Dad still have nightmares of the grey, gloppy, tasteless school cafeteriamodel doesn’t imply all hope for tuna noodle casserole is misplaced. As this revamped interpretation proves, the important thing to deliciousness is contemporary, high quality components (aka, the good tuna packed in oil), an excellent crisp topping, and taking care to not overcook the egg noodles. Get our Tuna Noodle Casserole recipe.
Pressure Cooker Osso Buco Milanese
As much as we might all love a good osso buco, the long-lasting Italian braised veal shank dish, let’s be trustworthy: making it requires so much of labor. Like, virtually deterringly so. Which is what makes this pressure-cooker interpretation so extremely interesting. After a mere half hour, you’ve acquired fall-off-the-bone tender meat coated in a flavor-packed complicated sauce, simply ready to be served over buttery egg noodles. Get our Pressure Cooker Osso Buco Milanese recipe.
Beef Bourguignon
Of course, if you are up for an involved, marathon cooking kind of challenge, there’s always the Julia Child-favorite, Boeuf Bourguignon. We’re talking tender chuck roast cooked for hours in a red wine-spiked beef broth that is packed with herbal aromatics and flavor enhancers like mushrooms and pearl onions. You could serve it over roasted or mashed potatoes, but really, rich egg noodles are the best for soaking up all that good sauce. Get our Beef Bourguignon recipe.
Slow Cooker Beef Goulash
For something beefy, complex, and tender that’s also an easy one-pot meal, try our slow cooker beef goulash. With chunks of candy carrots, smoky paprika, and aromatic caraway seeds mingling with the wealthy beef brief ribs, you want nothing greater than egg noodles and a dollop of chilly, tangy bitter cream to finish this completely filling fall meal. Get our Crock-Pot Beef Goulash recipe.
Kale and Mushroom Stroganoff
The classic Russian dish gets a vegetarian makeover here, replacing the traditional ground beef with a meaty mushroom medley and hearty kale. (However don’t fear, my fellow wholesome meals avoiders, the slick, wealthy sauce stays true to its delectable bitter cream and butter system.) Get our Kale and Mushroom Stroganoff recipe.
Miso Chicken Noodle Soup
Not that classic chicken noodle soup actually wants upgrading, however subbing savory, umami-rich miso for the same old rooster inventory actually takes this soul-warming dish to the following stage. Get the Miso Chicken Noodle Soup recipe.
Spicy Chicken Takeout Noodles
Celebrate the other egg noodles—not those familiar short, loose spirals—with this savory soy sauce-enriched dish with sesame oil, garlic, and ginger. Here, thin, dense Hong Kong-style egg noodles (think chow mein), are tossed with sauteed carrots, bell pepper, aromatics, and Sriracha, with cooked chicken for protein. Use leftover chicken or a store-bought rotisserie chicken for an excellent fast dinner, or swap in shrimp, steak, or pan-fried tofu, and garnish with scallions and peanuts. Get our Spicy Chicken Takeout Noodles recipe.
Maryse Chevriere is a licensed sommelier, James Beard Award winner for @freshcutgardenhose, and writer of “Grasping the Grape,” a no-nonsense however actually enjoyable information to wine.
