Noodle i-d 2 Egg noodles

What

This is the closest any noodle gets to taking over the world. Seductive, slippery egg noodles stretch from one side of Asia to the other, and joyously cross the boundaries of breakfast, lunch and supper. It’s the difference between fresh, silken tagliatelle made with eggs, and eggless spaghetti made with tough durum wheat. Made from wheat flour and egg, they come in various shapes and sizes (see also Noodle i-d 3 and 4), but here we want the classic thin, round variety to throw into soups, to stir fry, and even to deep fry. If you find thin flat egg noodles, either dried or fresh, save them for soups.