Egg Noodles - 1.25 Pound Can

Manufacturer: Pennsylvania Dutch Noodles Brand: Pennsylvania Dutch

Set of two 12 oz. packages of Pennsylvania Dutch Kluski Egg Noodles. American cooks have turned to Pennsylvania Dutch to make their family recipes for nearly a century. Our delicious noodles and ribbons are available in a variety of shapes for any soup, side or supper. And across generations, Pennsylvania Dutch continues to be passed around tables, providing classic American comfort for families big and small.

Brand: Mrs. Miller's

These pot pie squares are just like grandma used to make! These traditional 1"squares are great for chicken or beef pot pie recipes.

Manufacturer: Barilla hellas s.a. Brand: Misko

ingredients: Durum wheat semolina, 2 eggs per kg, water.

Manufacturer: Spinosi Brand: Spinosi

Tagliolini are a thinner variety of tagliatelle pasta. Long, paper-thin, and cylindrical in shape, tagliolini cook to a perfect al dente in less than 3 minutes. Because of its shape and porosity, it is best served with smooth sauces such as white truffle sauce, carbonara or other cream sauces. Alternately, Spinosi tagliolini is just as tasty tossed with fresh sautéed vegetables and olive oil or brown butter and fresh herbs. Spinosi makes award-winning pasta mixed exclusively with whole fresh eggs, durum wheat semolina and without water. Vincenzo Spinosi has established the Spinosi name in the most prestigious restaurants and shops worldwide. Using only the finest ingredients and a natural drying process, Spinosi creates pasta with a consistent and unmistakable porosity that swells considerably during very short cooking time. The success of this pasta is based on the Spinosi family's passion for their work and their customer's love and appreciation for the finest pasta anywhere. Each box contains 8.8 oz net weight (250 gr) of Tagliolini Egg Pasta by Spinosi.

Manufacturer: Bechtle Brand: Bechtle

Bechtle German Egg Noodles -Spaetzle Blackforest Style ( 17.6 oz )

Manufacturer: Kelemen Brand: Csiga noodles

Product of Hunagry.

Manufacturer: GLOBO FOOD Ltd. Thailand Brand: Lobo

Kao Soi is a curry noodle dish from the northern part of Thailand. It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, cilantro, pickled mustard greens, fried whole chillis and a squeeze of lime juice. The dish is a seeming cacophony of taste, each strong and distinct yet they blend into one beautifully harmonious bowl and delicious bowl, when done right, of course.

Manufacturer: Cipriani Foods Brand: Cipriani

In 1931, a long -sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others like you would want to be served yourself. His vision of luxury in simplicity would touch the soul of people all over the world. At Harry's Bar in Venice, an Italian National Landmark since 2001, all clients are treated like royalty. The secret of Cipriani isn't about what can be seen or touched, but what can be felt and sensed. It's intangible but palpable. It can't be patented, But even after 75 years it hasn't been duplicated by others. Every 8.82 ounces of Tagliolini, Tagliarelle, Tagliardi, Pappardelle uses at least 1 gallon of salted water. Wait to boil, then deep the pasta in the water and stir gently at first. Let it boil the time specified on each box. Maybe a little bit more. Egg pasta needs to be ductile. That's the way we like it. Strain off all the water well. Add condiments in the same pot you have used to boil.

Manufacturer: Cipriani Brand: Cipriani

Cipriani Tagliolini Extra Thin Egg Pasta with spinach. In 1931 Giuseppe Cipriani opened the doors to Harry's Bar, just off Piazza San Marco in Venice. The concept was to serve his customers as they would want to be served themselves. The secret of the Cipriani restaurants is to treat each guest as royalty. The pasta they have created is special, seven grade a fresh eggs are used in every kilo of pasta, the dough is processed throught the press one hundred times, making it thin, and delicate in texture.