Amish Kitchens Egg Noodles Wide
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Directions
Direction for cooking: Bring 2 quarts of water to a boil. Stir in noodles & return to boiling. Cook uncovered for 10-12 minutes. Stirring occasionally. Drain well and serve with lots of love.
Description
Amish Kitchens® Egg Noodles Wide. Made in the heart of Ohio's Amish Country. Homestyle. Wide egg noodles. Double the yolks* for the best flavor & color. Good source of protein. See nutrition panel for cholesterol content. *As compared to the minimum egg content requirement of 5.5% for egg noodles. Net wt 12 oz (340g).Other Description
Amish Kitchens® egg noodles are made the old fashioned way, with a simple recipe and the best ingredients. We use double the amount of pasteurized egg yolks that U.S. regulations require for egg noodles. We use only the yolks to give our noodles a golden rich color and delicious flavor. Enriched durum wheat flour adds protein and creates the firm texture. Our special blend of durum flour and egg yolks is rolled, cut, and carefully dried to create the perfect noodle, rich in flavor, firm in texture, perfect to serve alone or in your favorite recipe. From the heart of Ohio Amish Country to your table. Made with only flour & egg yolks. Double the egg yolks. Good source of protein. No artificial colors or flavors. No preservatives. Questions or comments? 1-888-220-8626. www.amishkitchennoodles.com. ©T. Marzetti Co.Nutrition Facts
| Number Of Servings | 6 |
| Serving Sizes |
2.0 Ounce 56.0 Gram |
| Serving Size Full Txt | 2 Ounce (56g) |
| Energy | 230 |
| Saturated Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 125 mg |
| Sodium | 10 mg |
| Potassium | 190 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugars | 1 g |
| Protein | 9 g |
Ingredients
Enriched Durum Flour (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg Yolks.Warnings
Contains: egg, wheat.
UPC
00070200996410