Ronzoni Egg Noodles
Ronzoni egg noodles of durum wheat semolina, durum wheat flour and eggs, in medium, wide and extra wide cuts.
Ronzoni Egg Noodles are dry egg noodles in the American style. They are made from durum wheat semolina, durum wheat flour and eggs, enriched with B vitamins and iron, and are sold in bags rather than boxes.
There are three widths: medium, wide and extra wide. Wide egg noodles cook in 6–8 minutes, from al dente to tender. The brand suggests them for light broths and creamy dishes.
Facts
| Raw material | Durum wheat semolina and flour, eggs |
|---|---|
| Main use | Egg noodles for broths and creamy dishes |
What it includes
How it connects to Pasta
Ronzoni Egg Noodles → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- 🏭 Ronzoni, Egg pasta
- Similar and different
- Tagliatelle
Frequently asked questions
What are Ronzoni egg noodles made from?
Durum wheat semolina, durum wheat flour and eggs, enriched with B vitamins and iron.
Which widths are available?
Medium, wide and extra wide.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Tagliatelle — Long flat ribbons of pasta from Emilia-Romagna; the Bologna tagliatella deposited in 1972 is 8 mm wide when cooked.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
Similar
Ronzoni Protein · Ronzoni Whole Grain · Ronzoni Traditional · Ronzoni Gluten Free · Pasta Zara Linea All'uovo · Granoro Gli Speciali da Forno