Is there any difference between egg noodles and egg fettucini?
- roxlet Feb 11, 2011 05:23 AM
I needed noodles to serve with my braised brisket and I debated making fettucini. I didn't, but then I started wondering whether fettucini would be an acceptable substitute for egg noodles. Does anyone make egg noodles? Would a recipe for egg noodles differ materially from a recipe for fettucini? Thanks.
When I think of traditional egg noodles (as opposed to pasta made with eggs), I think of wide "Dutch" egg noodles that are short.
If you did make fettucini noddles, I'd cut them to2-3 inch strips. To keep them long, to me, makes the dish feel like a pasta dish, not a brisket dish with pasta to accompany.
Were you going to serve the (sliced?) brisket over the noodles?
If yes, I say, short noodles. Fettucini...fine, no problem.
To answer your "difference between" question, pasta and egg noodles differ by the type of flour that's used. Pasta is defined as mostly always semolina based and egg noodles can be a wide variety of flours, white, whole wheat, buckwheat, rice, potato, etc. I have a egg noodle recipe that contains milk, along with flour, eggs and salt, but milk is not necessary in egg noodle recipes. Some people I know insist that noodles are a form of pasta or that pasta is king and came first; the answer is hard to know. I believe that the concept of noodles has ancient Asian roots and was adapted to local ingredients and tastes as the concept spread into Europe.
In my mind, egg noodles and pasta don't really have the same flavor and texture, even given that they are made from similar ingredients, but maybe it's how I think of egg noodles, their shape and texture, as opposed to pasta, it's shapes and texture and what it's served with. I wouldn't toss fettucini with sour cream, fried onions, poppy seeds and butter, or egg noodles with pesto, but I have used broken spaghetti in chicken soup, semolina based linguine for lo mein and penne in chicken noodle casserole. I'm not sure if I'd serve brisket with fettucini either, but maybe pappardelle; as I wrote, it's what I perceive as "correct" according to my taste; it's a subjective thing.
Ultimately, I don't think there's any wrong way, as long as it's what you will enjoy eating.
My basic go to all purpose egg noodle recipe:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk
1 tablespoon melted butter
Beat eggs, add milk and melted butter, stir into a flour well as you would pasta, and knead for 5-6 minutes until smooth. Let rest for 10-15 minutes minimum. Roll out to desired thickness, 1/4 inch if you like a heartier noodle, and cut to shape. I roll them out by hand. Let air dry thoroughly if you want, but I usually just let them rest until I'm ready to cook them in the usual manner.
My mom made a version that was eggier somehow, I think she used just yolks, and a bit more chewy than this recipe; I think it was her concocted combo recipe of egg noodles and spaetzle.
If you use any good pasta dough formula, use AP flour, add a little salt and either water or milk for a softer, more tender dough, you've got a pretty good noodle.
Fettucini noodles are made almost identically the same as the typical egg noodle except for the fact that fettucini noodles have olive oil in the mix and no salt. Egg noodles usually include salt. But I see no reason why you couldn't use a fettucini noodle (cut as suggested by monavano) for your recipe.