Egg noodles

Egg noodles are a type of pasta made primarily from wheat flour, eggs, and occasionally a bit of salt. They are characterized by their soft texture and intense yellow color, which comes from the egg in the dough. These noodles are very popular in various cuisines around the world, especially in dishes that require a quick-cooking pasta with a slightly richer flavor than traditional noodles.

Their origin dates back to European culinary traditions, particularly in countries like Italy and Germany, although their use has spread widely throughout Latin America and Asia. In Hispanic cuisine, egg noodles are a basic ingredient in soups, stews, and sautéed dishes.

Among their properties, they stand out for being a good source of energy due to their carbohydrate content, and for providing proteins and healthy fats thanks to the egg. They also provide B vitamins and minerals such as iron.

In different Latin American countries, egg noodles may be known by various synonyms, such as: yellow noodles, homemade noodles, or simply egg pasta. However, the most common and recognizable term in recipes is egg noodles.