Fresh Wheat and Egg Noodles

Cooking wheat and egg noodles is no different than cooking fresh Italian pasta. These noodles cook very quickly—sometimes as fast as two minutes. Of course, the cooking time depends on the thickness of the noodles. Look at the package—most manufacturers recommend cooking times for each type of noodle. The ultimate judge of doneness can be easily ascertained by plucking one noodle from the boiling water and biting into it. Look at the center; there should not be any raw dough left in the center, yet it should still have a resilient bite. Undercooking is best, as with all of the recipes the noodles are reheated in boiling water, and you can complete the cooking process then.