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Old 09-30-2013, 11:34 PM   #13711
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Originally Posted by KatyCooks View Post
Okay, if you took a flat sheet of lasagne, cut it half lengthwise, and curled the edges, would that be what you are talking about? I think I saw something like that on Australian Masterchef - but I can't remember what they called it (It was an Italian name.)
It may be the curly edges that are throwing you, they can be straight edged. The egg noodles we get here are as pictured. Also, we get Amish ones, they're thicker. Think hearty chicken noodle soup. Or Beef Stroganoff.

Also, you can get fine egg noodles.
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Old 09-30-2013, 11:36 PM   #13712
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Originally Posted by PrincessFiona60 View Post
they are wider than fettucine and about 3 inches long...egg noodles.
Thanks PF! I thought I knew most pasta varieties but that is a new one on me!

Does it stay curled after it is cooked?
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Old 09-30-2013, 11:39 PM   #13713
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They're usually totally flat after cooking, no curly.
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Old 09-30-2013, 11:41 PM   #13714
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Some are wavy, some are straight depends on the brand. They are not curled, just wavy.
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Old 09-30-2013, 11:46 PM   #13715
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Originally Posted by Dawgluver View Post
It may be the curly edges that are throwing you, they can be straight edged. The egg noodles we get here are as pictured. Also, we get Amish ones, they're thicker. Think hearty chicken noodle soup. Or Beef Stroganoff.

Also, you can get fine egg noodles.
Fine egg noodles are in abundance here! (As are "medium" egg noodles). But they are "Chinese" and look nothing at all like these pics! And as I mentioned earlier, we use them with stir fries and other Chinese dishes. (And very delicious too, I might add.)

The thing is, the Italian and Chinese "noodles" and "pasta" appear to be all but identical in terms of ingredients.

Anyway, I have learned something new!
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Old 10-01-2013, 03:28 AM   #13716
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Sitting here nursing a wicked illness....
Hope your jimmy-germs leave you alone and you feel better really fast!
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Old 10-01-2013, 03:33 AM   #13717
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Originally Posted by KatyCooks View Post
Okay, if you took a flat sheet of lasagne, cut it half lengthwise, and curled the edges, would that be what you are talking about? I think I saw something like that on Australian Masterchef - but I can't remember what they called it (It was an Italian name.)
Does the name "pappardelle" sound familiar Katy? It's one of my favorite pastas to use because it is SO wide the sauce and stuff clings to it like crazy.
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Old 10-01-2013, 06:30 AM   #13718
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Originally Posted by KatyCooks View Post
Okay, if you took a flat sheet of lasagne, cut it half lengthwise, and curled the edges, would that be what you are talking about? I think I saw something like that on Australian Masterchef - but I can't remember what they called it (It was an Italian name.)
Mafalda or mafaldine!

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Old 10-01-2013, 07:30 AM   #13719
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Does the name "pappardelle" sound familiar Katy? It's one of my favorite pastas to use because it is SO wide the sauce and stuff clings to it like crazy.
That's what's nice about egg noodles, they are short and wavy and sauce (or butter) loves to cling to them

Anyway, I hope you run into some, Katy. I'll be thinking of you and other Brits today when I stock up on egg noodles
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Old 10-01-2013, 09:07 AM   #13720
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For a side dish, try this:

Spread a portion of egg noodles in a sheet pan and bake it in a 350F oven. Toast the dry noodles until they are a uniform brown color then add to a pot of boiling, salted water and cook until done. Drain and toss with butter (and Parmesan cheese if desired). Delicious!
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