What Are Egg Noodles — and How Are They Different From Pasta?

For those who’re pondering the reply to the query “What’s the distinction between pasta and egg noodles?” is a simple, apparent one, you’re proper.

Properly, kind of. Eggs are the large differentiating issue between egg noodles and pasta. Nevertheless it isn’t that the latter is made with out them completely (though technically it can be), moderately it’s that the dough usually requires a smaller proportion of eggs. So, in a approach, just about all pasta is a kind of egg noodle.

Now, as a lot as I’d love to offer you a scientific, gray area-free reply like “egg noodle dough all the time 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 sort 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, identified for the richer taste and shade their namesake contributes, may name for anyplace between three eggs per two cups of flour to two eggs and four yolks per two cups of flour. (In fact, you may also discover yolk-free egg noodles.)

Dry pasta, by the way in which—that’s, dried Italian pasta like spaghetti, penne, and the like—often doesn’t comprise any eggs, simply semolina flour and water (however exceptions, as all the time, 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 all the time requires some proportion of semolina along with all-purpose (or pricy, super-fine, “00” flour, if you happen to’re fancy), whereas egg noodles could be made with all kinds of various flours.

Get into the world of gluten-free pasta, nevertheless, and all bets are off.

Pasta has better liberties in relation to form and dimension—with approach too many options to list here—and so by extension, the number of dishes that may be created from it’s extra expansive too.

Egg noodles are mainly confined to the broad, flat, thicker-textured traditional noodle form, although they arrive in tremendous, broad, huge, and further huge variations.

A giant exception to this egg noodle form rule, in fact, 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 shade, 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 sort 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 recent, high quality substances (aka, the good tuna packed in oil), 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 sincere: making it requires loads of labor. Like, virtually deterringly so. Which is what makes this pressure-cooker interpretation so extremely interesting. After a mere half hour, you’ve received fall-off-the-bone tender meat coated in a flavor-packed advanced 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 quick 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 formulation.) 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 a brilliant 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 an authorized sommelier, James Beard Award winner for @freshcutgardenhose, and creator of “Grasping the Grape,” a no-nonsense however actually enjoyable information to wine.