What about egg noodles?
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What about egg noodles?
| Wed, 04-06-2005 - 11:56am |
I don't have any so I don't have any ingredients or anything like that.
But I was wondering if they were a no-no on the beach?
Thanks,
Melissa
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Hi Melissa,
Egg noodles are made from refined flour and are therefore not good choice for phase 2.
Hi Melissa,
I have found Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Extra Wide Noodle-Style - Cholesterol Free, Yolk Free.
You're right, Maggie.
Do you have time to make your own egg nooodles? I don't have specific measurements as I have always made egg noodles on the just add till it looks right method.
Egg Noodles modified for SBD
3 whole eggs beaten
1 cup whole wheat pastry flour
2 tsp salt(adjust to taste)
Mix all ingredients. Add more flour as needed to make a stiff dough. Roll out on a floured surface. Cut into 1 inch wide strips. Stack about five strips high and cut again 1/4 - 1/2 inch to make noodles. Seperate and let set covered until ready to put in boiling water.
Kathy
I purchased a bag of Heartland ww egg noodles. The ingredients are durum whole wheat flour and egg yolks. There are 5 grams of fiber per 1-1/4 cup serving.
Julie
Edited:
Regarding the product I posted in this thread (post #3), Ronzoni Healthy Harvest Whole Wheat Blend Pasta - Extra Wide Noodle Style -
I emailed the company through their website to ask some specific questions about the composition of their ingredients.
Maggie-
You are amazing. You go so far above and beyond. Thank you for the additional information on grain products. I feel the additional educational information you provide this board is one of the reasons that so many of us are successful. We really know and understand what we are doing because of you.
Thank you and our other wonderful CL's for making this board so valuable and supportive.
Kathy
Kathy, thank you!