Pennsylvania Dutch Fine Egg Noodles
12 oz $0.20/oz
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Ingredients: Semolina, Durum Flour, Egg Yolks, Niacin, Ferrous Sulfate (Iron), Thiamine Mononitrate, Riboflavin, Folic Acid.
Usage Directions / Dosage
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. 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. Cooking directions: 1. Bring water to a rapid boil. Add salt, if desired. 2. Add Pennsylvania Dutch?? fine 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 - water - cooking time. 1 package (12-ounce) - 4 quarts - 3 to 4 minutes.
Warnings / Cautions
Contains wheat and egg ingredients.
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