Noodles -

Which originated in Germany and have been in popular use there for centuries, resemble in general character the flat forms of Italian paste described in the article on macaroni, their title being indeed an American spelling of Nudel, the German word for "macaroni." They consist of dough of wheat flour, pressed through rollers into large thin sheets, cut into various sizes and forms by special machines and then carefully and thoroughly dried. They are retailed both in bulk and packages - chiefly in strips of three standard sizes, the smallest 1/16 inch in width and the largest 1/2 inch, but also in fancy shapes, "alphabets," etc. If properly made, they will keep for six months or longer, if stored in a dry place and protected from changes of atmosphere. In the best qualities, eggs are added to the dough, the product being then known as Eier Nudeln or "egg noodles."

Until a few years ago it was the custom to import noodles from Germany, but domestic manufacturers now supply the market. New York, Philadelphia, Cleveland and a few other places are centers of the industry, which is of considerable proportions as housewives find it cheaper and easier to buy noodles than to make them.

Egg noodles of the best grades, made of fresh eggs and selected wheat flour, are highly nutritious and are so easily digested even by delicate stomachs that they are frequently recommended for invalids and convalescents. The "fine" size is much used in soups, tasting particularly good in bouillon and consommé. The broader types are frequently served as a separate dish, cooked in slightly salted boiling water, or baked like macaroni with cheese, or stewed with tomatoes and butter.

Plain or water noodles are frequently colored to imitate egg noodles, so it is best to buy in original packages, giving the preference to those carrying a guarantee of their purity.

Arround Noodles in The Grocer's Encyclopedia


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