Favorite Brands of Noodles

[barbszy]

I enjoy eating egg noodles as a side dish. But I have noticed that some brands wind up "gummy" after I cook them. Does anyone have a particular brand that they have success with--or cooking hints for noodles?

[cat lover]

Barbszy, are you rinsing them right away? I haven't had that problem so no help...sorry. There isn't any special brand I use, just whatever is on sale. Is there a special style you are having the problem with?

[Audrey]

I wonder if you've over cooking them? Egg noodles cook differently. I use egg noodles for casseroles and I cook them perfectly according to the package directions. I go for the lower end time so if it says 9-11 minutes, I do only 9 minutes.

[barbszy]

I'm doing nothing different than I ever have. I put them in a BIG pot of water at a rolling boil. I stir occasionally, take one out to test it and when it's the right consistency I drain and we eat.
I want to serve them hot so I don't want to rinse them.

I used Manischewitz noodles last night, which I can only get around the Jewish holidays. They came out pretty good. Maybe I should stock up!

[cat lover]

Even if you are serving them hot you need to rinse them under cold running water; this removes the surface starch that causes them to become gummy. I put them into strainer that fits over the boiling water they were cooked in and serve from that. I also put a lid over all that to retain some of the heat. Then your sauce or whatever you are spooning over them will add more heat back to them as you serve them topped. It keeps them warm without turning gummy. If you are serving them cold drain and then rinse under the cold running water.

Possibly the "recipe" the company is using has changed some which may be why you are experiencing the problem just now or you've just gotten lucky before! Hope this helps.

[Chef Mark]

I have never had egg noodles become gummy. Is it possible you're cooking them too long?

I have experienced this problem however with certain brands of rice noodles.

I have used Pennsylvania Dutch, Manischewitz, and my local supermarket's store brand egg noodles with no problems.

Sorry Cat Lover, but My brain is having spasms when you said to rinse them. I am a strong advocate of never rinsing pasta, (except when making a pasta salad and needing to stop the cooking expediently).

Decreasing their surface starch inhibits the adherence of the sauce. Besides, that shouldn't be necessary to prevent gumminess. They're even being overcooked or something is up with that particular brand.

[barbszy]

Chef Mark, with the Pennsylvania Dutch and the store brand noodles, I would notice the "gumminess" even before the noodles were done, when I would go to test one (I eat the noodle to test doneness).

[Chef Mark]

I don't know what to say. I haven't had that happen.

Is the water fully boiling before adding them? Do you stir them regularly while they're cooking, especially when you first add them?

Do you find this with all the egg noodles or just the really fine ones?

[barbszy]

Yes, the water is at a rapid boil

I don't use the tiny noodles; this is the "wide" or "extra wide" variety.

[Chef Mark]

I'm stumped :confused:

[DeBora4BobbyL]

Barb, do you live in a high altitude? You may have to adjust your cooking time for pasta in that case. Otherwise, I agree with Chef Mark. Do not overcook and do not rinse, especially if you are going to add a sauce to them. I always cook mine a little shorter time than what the directions state as I like my pretty well on the al dente side. I always add a tiny bit of olive oil once I drain them to prevent mine from sticking together afterward. Try cooking them a little less time than usual and see how they come out. Good luck.

[VicRae]

Barb,
They are now saying that if you cook your noodles in boiling water for 15 - 20 minutes, then turn off and let set for 15 - 20 minutes in the water that it will finish cooking the noodles. Sometimes I will do this and they are done through. Then I drain and use them.

I also spray my pan with cooking spray before putting the water on to boil. And I put some cooking oil in the water before adding the noodles.

Hope this helps some.
Vicky

[Lizzie-boo]

Barb,
I've noticed a gumminess when I have used some store brand noodles, but not when I use a brand name like Barilla. Since this occurred several times, I've switched to just buying Barilla.

I wonder if its related to humidity? Maybe the store brands that I've used have been stored in less than ideal conditions -- maybe it's even the humidity in my home.

Liz

[Bilby]

Fat egg noodles like the hokkien noodles? Dry?
The ones I get are not dry, kinda long life (?) instructions are, separate noodles into a bowl
and pour over boiling water from the jug/kettle, sit for a couple of
minutes, drain, then use ASAP. I can't find fat egg noodles here that are dry only very thin ones.
Sounds like they are still cooking after being taken out of the water.