Egg noodles

Egg flat noodles are a type of thin, rectangular pasta, made primarily with wheat flour and eggs, which gives them a smooth texture and a slightly rich flavor thanks to the egg content. These noodles are highly valued in various recipes for their ability to absorb sauces and broths, offering a pleasant contrast between firmness and delicacy.

The origin of egg flat noodles is linked to European tradition, especially in Italian and German cuisine, where egg pastas are common. Over time, they have been integrated into many cuisines around the world, adapting to preparations such as stews, soups, or stir-fries.

In terms of properties, these noodles are a good source of energy due to their content of complex carbohydrates and provide protein thanks to the eggs. Furthermore, their texture facilitates quick and even cooking, making them ideal for practical and nutritious preparations.

In different Latin American countries, egg flat noodles may be known as tallarines de huevo, fideos de huevo planos, or simply tallarines. These terms are common in home recipes and restaurants, so it is useful to recognize them to take advantage of their characteristics in cooking.