Dried Hungarian Egg Noodles
Default unit: pcs · Less common product
Description
Dried Hungarian egg noodles are thick, yellow pasta made from eggs and wheat flour, traditionally used in hearty soups, stews, and casseroles. They hold sauces well and retain a firm texture when cooked.
Nutrition
(per 100g)
Calories350
Protein12.5г
Fat2г
Carbs66г
Vitamins & minerals
B‑vitamins (thiamin, niacin, riboflavin), iron
How to choose
Choose noodles with a uniform golden hue, free of broken pieces or dust; they should have a neutral aroma with no off‑smells.
How to store
Store in an airtight container in a cool, dry place away from moisture; after opening, keep in the refrigerator for up to 3 months.
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