Wide egg noodle

Wide egg noodle is a type of traditional pasta made primarily from egg and wheat flour, characterized by its flat and wide shape. Its texture is soft and its flavor is slightly enriched thanks to the egg, making it a versatile ingredient ideal for soups, stews, and sautéed dishes.

This noodle originates from Spanish cuisine, where it is frequently used in preparations like broths and home-style dishes. Its recipe has spread to various countries in Latin America, especially in Mexico, Colombia, and Argentina, adapting to different culinary techniques.

Regarding its properties, the wide egg noodle provides a good source of carbohydrates for energy, and the egg included in its composition also contributes proteins and B vitamins. It is an ingredient that cooks quickly and absorbs flavors well, making it very popular in the preparation of home-style and comforting dishes.

In different Spanish-speaking countries, this ingredient may go by other names, such as fideo ancho, fideo de huevo ancho, wide noodle, or simply noodle. In some places, it is also called wide pasta or homemade noodle, reflecting its traditional and artisanal use.