Egg noodles are a staple in many cuisines around the world. They have a rich, eggy flavor that makes them a versatile and comforting ingredient. But what exactly is in egg noodles? Let’s take a closer look at the main ingredients.
Main Ingredients
There are four main ingredients that go into making egg noodles:
- Flour
- Eggs
- Salt
- Water
The specific amounts of each ingredient can vary between recipes, but this combination is the foundation for all egg noodles.
Flour
Flour provides the structure and bulk for egg noodles. Typically, a gluten-rich flour like all-purpose flour or bread flour is used. The protein content in these flours allows the noodles to develop that elastic, chewy texture when cooked. Occasionally, egg noodle recipes may also incorporate some cornstarch or cake flour to lighten the texture a bit.
Common flours used for egg noodles include:
- All-purpose flour
- Bread flour
- Durum flour
- Semolina flour
- Whole wheat flour
All-purpose flour is the most widely used as it provides the right balance of structure and tenderness. Bread flour has higher protein content, resulting in chewier noodles. Durum flour and semolina flour are made from hard wheat, so they also give more chew. Whole wheat flour can provide extra flavor and nutrition, but too much can make the noodles heavy.
Eggs
Eggs give egg noodles their signature color, richness, and flavor. The eggs incorporate fat and protein into the noodles. Usually, at least 1 whole egg per 100 grams of flour is used. In some recipes, only egg yolks are used which provides even more fat, making the noodles extra rich.
The eggs are beaten before being mixed into the flour. This allows the proteins to fully hydrate and bind the noodles together during cooking. Water alone would make a dough, but not one that could stretch and retain its shape in boiling water like noodle dough can.
Salt
A pinch of salt is necessary for enhancing flavor. Salt controls the rate of fermentation and allows the gluten to develop properly. It also impacts the boiling temperature of the water so that the noodles cook evenly. Too much can hinder gluten formation, while too little can make the noodles bland.
Water
Water brings the noodles together into an elastic dough. The hydration level impacts the moisture content and texture of the finished product. Too much water will make the dough sticky and difficult to work with. Too little can make the noodles dry and brittle when cooked.
Typically, egg noodle dough should come together into a solid mass that is moist but not sticky. About 30-35% water by weight of the flour is usually needed. The eggs and humidity level in the environment can slightly alter the actual water amount.
Egg Noodle Varieties
While the main ingredients stay the same, the specific types of flours and ingredient ratios can vary to produce different styles of egg noodles:
Fresh Egg Noodles
Fresh egg noodles have a high moisture content and need to be cooked soon after making them. They have a delicate, silky texture and are often sliced into wide, flat shapes like fettucine or pappardelle.
Egg Roll Noodles
Egg roll noodles have an especially high egg to flour ratio, making them extra rich tasting. They have a dense, spongy texture perfect for soaking up sauces in dishes like Chow Mein.
Egg Noodles
Regular dried egg noodles typically contain just flour, eggs, salt, and water. They have a medium thickness and are dried completely before packaging.
Chinese Egg Noodles
Chinese egg noodles use alkaline water which gives them a distinctive bounce and yellow color. They are popular in soups and stir fries.
Ramen Noodles
Ramen noodles are made with wheat flour, salt, water, and an alkaline agent called kansui. The dough is rolled very thin and dried. Eggs may be used in some varieties.
Soba Noodles
Soba noodles contain buckwheat flour which gives them their signature earthy, nutty flavor. Wheat flour and eggs are also used.
Egg Noodle Production
Commercial production of dried egg noodles involves a standardized process to make large quantities efficiently:
- Measuring and mixing – Flour, eggs, salt, and water are precisely measured and mixed together into a shaggy dough.
- Kneading – The dough is kneaded thoroughly to develop gluten structure.
- Resting – The dough rests for 30-60 minutes which allows gluten to relax.
- Rolling – The dough is pressed flat with rolling pins into thin sheets.
- Cutting – The sheets are cut into noodle strands using sharp blades.
- Drying – The noodles are placed into ovens or left in open air to dry completely.
- Packaging – Dried noodles are packaged into bags or boxes for sale.
Handmade production is similar but on a smaller scale with more specialization in noodle shapes and textures.
Nutrition Information
The nutrition of egg noodles depends on the exact ingredients and quantities used. In general, a typical 2 oz (56g) serving contains:
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 7g |
| Carbohydrates | 37g |
| Fiber | 1g |
| Sugar | 1g |
| Fat | 3g |
| Saturated Fat | 1g |
| Sodium | 5mg |
As you can see, egg noodles are primarily a source of carbohydrates and protein. Whole wheat or fortified versions may also provide more fiber, vitamins, and minerals.
Egg noodles contain moderate calories and fat compared to other types of pasta because of the additional eggs. The protein contributes to a filling effect after eating. They can be part of healthy diet in moderation when combined with plenty of vegetables.
Common Questions
Are egg noodles gluten free?
No, traditional egg noodles are not gluten free. They are made from wheat flour containing gluten proteins. There are some gluten free egg noodle alternatives made from rice flour, tapioca, or potatoes with added eggs or egg replacers.
Are egg noodles dairy free?
Yes, egg noodles are dairy free. They do not contain milk or other dairy ingredients unless intentionally added for certain recipes. Always check the label for dairy additives if you have allergies or intolerances.
Do egg noodles have egg in them?
Yes, egg noodles get their name from containing real eggs. The eggs enrich the flavor and color while allowing the noodles to cook up with an elastic, chewy texture. Noodles without egg may be labeled wheat noodles or pasta.
Are egg noodles vegan?
No, egg noodles are not vegan because they contain eggs from chickens. There are some vegan egg noodle alternatives made using flours, oils, and colorings to mimic the egg noodle texture and appearance without eggs.
Are egg noodles keto?
Egg noodles are generally not keto friendly because they are high in carbohydrates and low in fiber. A 2 oz portion contains around 37g net carbs, accounting for nearly the full day’s carb limit on a keto diet. There are lower-carb shirataki noodle alternatives for keto.
How to Cook Egg Noodles
Cooking egg noodles is simple, but proper technique helps ensure evenly tender noodles:
- Bring a large pot of water to a rolling boil. Add a generous amount of salt.
- Add the egg noodles and stir to prevent sticking.
- Cook for 2-3 minutes until al dente, tender yet firm to bite.
- Drain immediately and rinse with cold water to stop cooking.
- Toss noodles with sauce and serve warm or chilled.
Avoid overcooking or noodles will become mushy. Cook just until pliable but with a little bite left in the center. Rinsing stops carryover cooking for perfect texture.
Uses for Egg Noodles
Egg noodles are extremely versatile in recipes because of their neutral flavor. Here are some popular ways to use them:
- Pasta salads – Tossed with vinaigrette, vegetables, and proteins
- Stir fries – Combined with soy sauce, meat, and veggies
- Soups – Added to broth-based soups and ramen
- Casseroles – Baked into creamy and cheesy casseroles
- Beef stroganoff – Served with tender strips of beef in sour cream gravy
- Lasagna – Layered between sauce, cheese, and meat
- Chicken noodle soup – Simmered in broth with carrots and chicken
- Pad thai – Mixed with peanuts, lime, and Thai spices
- Pasta bakes – Topped with sauce and cheese and baked
Egg noodles pair equally well with rich, hearty sauces and light vinaigrettes. They can be used as a base for endless easy meals.
Storage Tips
To maintain freshness and quality, store dry egg noodles:
- In a cool, dry pantry away from direct sunlight
- In an airtight container to keep out moisture and pests
- Away from heat sources like the stove or oven
- With a best by date at least 6 months away
Cooked egg noodles last 3-5 days refrigerated in an airtight container. They can also be frozen for longer storage. Simply thaw in the refrigerator before using in recipes.
Conclusion
Egg noodles are a beloved pantry staple thanks to their simple yet luxurious ingredients. All it takes is flour, eggs, salt, and water to create an infinitely versatile noodle. While recipes vary, the core components remain the same. When boiled briefly until al dente, egg noodles have a pleasingly soft and springy bite.
Egg noodles are the basis for classic dishes around the world. They also pick up the flavors of sauces and mix-ins easily. With proper storage, both fresh and dried egg noodles can offer convenience, nutrition, and most importantly—deliciousness.