Cortona 10 lb. Wide Egg Noodles

EGG NOODLE
Wide Noodles are curly extruded pasta strands approximately 2" long and 1/2" wide. Like all pasta, noodles are made with durum semolina and water but, by USDA definition must include the addition of 5.5% egg solids. The albumen in the egg results in a more resilient bite thereby making noodles ideal for soups and casseroles. The tradition for using egg pasta began in Emilia is still the preference in much of northern Italy.

Item Information

• Pack: 2
• Size: 5#
• Storage Type: Dry

Preparation

4-6 qts of water per 1 lb. pasta. Bring to rolling boil and add pasta. Sitr vigorously 15 seconds. Cook to recommended cook time. Drain pasta into prepared ice bath. Rinse with cold water and shake dry. Add vegetable oil to coat. Pasta can be stored up to 24 hours under refrigerated conditions.