Egg Noodles

The word "egg noodles" might be confusing because it does not always relate to pasta. Many forms of pasta are created with eggs, and hence egg noodles, and there are many types of egg-based noodles that are not called Italian pasta. In America, egg noodles are commonly found among spaghetti or other ethnic foods to be used in non-Italian meals such as matzo ball soup, beef stroganoff, or casserole. Chow mein noodles are technically egg noodles since they are created with wheat flour and egg.

This type of noodle may be used as pasta in a rush, but if you're preparing Italian, you should still cook the pasta until it's "al dente", or with a slight bite. This form complements every sauce, from tomato to alfredo. The form isn't intended to adhere to any one sauce or give a unique mouthfeel, but it does function well as a foundation for more complicated recipes.