I'm always looking for a
good wide noodle but they all seem so narrow even when they say they are wide.
It was full of meatballs and tomatoes and when you add the cream cheese, the sauce turns a light orange and then it's served
over wide noodles.
Did you use frozen egg noodles from the freezer section of the grocery store or
uncooked wide noodles where you buy other boxed uncooked pasta?
*** I can buy egg - free
wide noodles at my local grocery store and Walmart
«Bolognese is a hearty sauce that needs a toothy,
wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni,» says Easton.
Like knowing where to find the best used paperbacks, or the best
wide noodles in Chinatown, you just have to know the territory.
I did not have
wide noodles but had Rotini, which worked well.
Since I didn't have
the wide noodles I made due with vermicelli.
I used
the wide noodle blade, and it came out very nice.
I've used a medium noodle here, thinner or
wider noodles are great, too.
Traditionally, it's basically just beef and potatoes slow cooked and thrown over
some wide noodles, maybe with some sour cream on top.
(
No wide noodles available?