Below is a list of all known varieties for Egg Noodle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Egg Noodle (Extra Wide/Lasagna Style) | The widest cut of egg noodle, sometimes used as a substitute for lasagna sheets or in dense casseroles. |
| Egg Noodle (Fresh) | Egg noodles sold fresh/refrigerated, known for their superior soft texture and rich flavor compared to the dried variety. |
| Egg Noodle (Medium) | A standard size egg noodle, versatile for use in soups, casseroles, or as a side dish. |
| Egg Noodle (Narrow/Fine) | A thinner, delicate cut of egg noodle, excellent for quick cooking and light broths. |
| Egg Noodle (Rigate/Ridged) | Egg noodles featuring external ridges, designed to hold thick, creamy sauces better. |
| Egg Noodle (Spinach) | Egg noodles infused with spinach puree, giving them a green color and a subtle earthy flavor. |
| Egg Noodle (Whole Wheat) | Egg noodles made with whole wheat flour, offering a more robust texture and higher fiber content. |
| Egg Noodle (Wide) | A wide, flat egg noodle (e.g., half-inch) typically used in German, Hungarian, or American comfort dishes like stroganoff or casseroles. |