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Pennsylvania Dutch Egg Noodles Extra Broad Bag - 12 Oz
Egg Noodles, Extra Broad
Enriched. Homemade taste. Serving Suggestions: For a quick side or main dish, toss hot cooked or heated leftover cooked noodles with olive oil, butter or margarine and any of the following. Garlic or onion powder and parsley. Freshly grated lemon rind or lemon pepper and parsley. Grated Parmesan cheese and Italian seasoning. Fresh or dried herbs. Leftover vegetables and shredded or grated cheeses. Leftover chicken, beef or pork and vegetables. Stir-fried fresh vegetables and chicken, shrimp or thin strips of flank steak. Product of USA.
Serving Size: 1.5cup dry
Servings Per Container: 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 30|
|Total Fat||Amount Per serving 3g||4%|
|Saturated Fat||Amount Per serving 1g||4%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 65mg||22%|
|Sodium||Amount Per serving 15mg||1%|
|Total Carbohydrate||Amount Per serving 40g||13%|
|Dietary Fiber||Amount Per serving 2g||8%|
|Sugars||Amount Per serving 2g|
|Protein||Amount Per serving 8g||0%|
Semolina, Durum Flour, Egg Yolks, Niacin, Ferrous Sulfate (Iron), Thiamine Mononitrate, Riboflavin, Folic Acid.
Warning Contains: Contains wheat and egg ingredients.
Directions 1. Bring water to a rapid boil. Add salt, if desired. 2. Add Pennsylvania Dutch Extra Broad Egg Noodles. 3. Return water to a rapid boil; cook uncovered, stirring frequently, according to chart below. 4. Drain. 5. For salads and baked dishes, rinse in cold water; drain. For pour-over sauces, rinse in hot water; drain. Uncooked Noodles: 1 package (12 ounce), 4 quarts water, 8 to 9 minutes cooking time. Cooking Tips: The secret to properly prepared noodles that are not sticky is to keep the water boiling continuously. Taste test the noodles one minute before the cooking time to check the tenderness you prefer.
About the Producer American Italian Pasta
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