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Old 10-04-2013, 08:43 PM   #11
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Originally Posted by GotGarlic View Post
You see, shapewise, that looks quite different to what we were talking about the other evening!

It seems to me that "egg noodles" are not identical all over the US?
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Old 10-04-2013, 08:53 PM   #12
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Sainsburys does 100 versions of dried pasta - not one of which would qualify as "egg noodles".

(Some are the same shape, but don't contain egg. Some contain egg but are completely different shapes!)

A true cultural divide?
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Old 10-04-2013, 09:00 PM   #13
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Originally Posted by KatyCooks View Post
Sainsburys does 100 versions of dried pasta - not one of which would qualify as "egg noodles".

(Some are the same shape, but don't contain egg. Some contain egg but are completely different shapes!)

A true cultural divide?
The only requirement for pasta to be egg noodles is that it contains egg. The shape is secondary and and there are many choices. So buy any shape egg noodle you like and enjoy.
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Old 10-04-2013, 09:08 PM   #14
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The only requirement for pasta to be egg noodles is that it contains egg. The shape is secondary and and there are many choices. So buy any shape egg noodle you like and enjoy.
Well I always used to take that view Andy. It was only when I foolishly asked what "egg noodles" were that things got confusing!

And we won't even mention Chinese Noodles...
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Old 10-04-2013, 09:14 PM   #15
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...And we won't even mention Chinese Noodles...
Delicious but no eggs.
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Old 10-04-2013, 09:18 PM   #16
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I'm pretty sure when you buy egg noodles over here, or see a picture of some, they are all short, wide and somewhat wavy. It might be technically correct to say any pasta that contains egg, but in my opinion it should look like what is perceived to be an egg noodle. That seems to be what pasta is all about anyway, the shape and texture and having a name for it.
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Old 10-04-2013, 09:21 PM   #17
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Delicious but no eggs.
But over here, almost always with egg!

http://www.sainsburys.co.uk/groceries/index.jsp
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Old 10-04-2013, 09:30 PM   #18
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Manischewitz makes a great broad noodle. They're my favorite for many things. I recently used them in that short rib recipe that Andy M posted. MMMMMMMM!
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Old 10-04-2013, 09:31 PM   #19
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I think the only thing we can agree on is that pasta/noodles - with or without egg - is a huge variety of products!

Here's an example: Orzo. Looks just like rice, but is actually pasta. (No idea if it has egg or not!)

Ultimately though, where would we be without them?
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Old 10-04-2013, 09:39 PM   #20
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Manischewitz makes a great broad noodle. They're my favorite for many things. I recently used them in that short rib recipe that Andy M posted. MMMMMMMM!
I always used to serve rice when I made Stroganoff, but then I tried it with buttered Tagliatelle and fresh chopped parsley, which was divine.

(I'm sure broad noodles are not Tagliatelle BTW - this was just to agree with you about how versatile pasta is).
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