General Question

deni's avatar

What are these fat noodles called that I'm thinking of?

Asked by deni (23052points) October 26th, 2011

I have only ever had them in chicken noodle soup in western PA. Maybe they’re regional? I wouldn’t think they would be but I guess it’s a possibility. I’ve been searching everywhere for “fat chicken noodle soup noodles” and other wordings along those lines and I can’t find anything. They are fat not in the sense that they are wide, because they aren’t really wide, they’re more “stalky”. Like, if you are looking at them STRAIGHT ON, they’re pretty much square I think. And they’re soft and chewy, god they’re amazing. So….do any of you know what they are so i can find a recipe for them!??!? We got a bit of snow last night and I’m in the chicken noodle soup makin kinda mood. Help :D

Observing members: 0 Composing members: 0

20 Answers

marinelife's avatar

Are they any of these?

syz's avatar

You’re not thinking of egg noodles? That’s what I use in my soup.

deni's avatar

@syz Maybe they’re a variety of egg noodle but not the traditional, because like I said they’re thicker in a more cubic way….the egg noodles I know of are WIDE, but not thick…..

@marinelife It’s hard to tell by those pictures but I don’t think so…

I have only made noodles once and it was unsuccessful. Maybe I can just modify an existing type of noodle, like an egg noodle, but I don’t know how to do thatttttt.

syz's avatar

Are these more like what you’re looking for? They’re called Fine Egg Noodles in this site (scroll down).

SpatzieLover's avatar

Kluski noodles are often used in good chicken noodle soups.

deni's avatar

@SpatzieLover Those look like it could definitely be what I’m thinking of.

SpatzieLover's avatar

Yep, they have a “chew” to them and are as you described: Square, thick/fat but not wide. They hold up well in soup since they don’t get mushy from the liquid.

Judi's avatar

I used to make home made noodles that you rolled out in a rolling pin and cut in strips. It was years ago, and I know it involved flour and eggs. I wonder if those are the ones you are thinking of. They could make them right there at the resteraunt you were at.

Buttonstc's avatar

They are a regional item. They are called Amish pot pie squares. Sometimes Amish pot pie noodles.

Amish pot pie is not like regular American pot pie with a crust on top. It has no crust and is basically more like a thick chicken stew with these square thick noodles.

I’ve had them at a small Amish food/restaurant concession at the Reading Terminal Market in Center City Philly.

Sometimes this pot pie stew has thinner broth (less like gravy and more like soup) and they call it chicken dumpling soup. But it’s not like the typical dumplings Americans are used to. It’s these same noodles.

I have no idea why they’re called dumplings when used in the thinner broth version and noodles when it’s the thicker pot pie gravy.

But there you have it. If you find a store or site selling Amish foodstuff, you’ll likely be able to purchase them there.

And there are large numbers of Amish folks in Western Pa. (mostly Lancaster County.)

lillycoyote's avatar

Damn, @Buttonstc, you slipped in there when I was composing…but I got the impression from the OP’s details that the noodles were long but not wide, so I’m still going to post my response but, like you, I’m almost certain it’s some kind of Amish noodle.

Yes, a regional thing. If you were in Amish country, in western PA the Amish make a thicker, heartier noodle.

You can buy something similar here if they are the same noodles if that’s what they were.

Buttonstc's avatar

@lilly

When she described them as “square” I remembered the little restaurant stall in Reading Terminal Mkt.

I’m pretty sure that the Amish normally make them from scratch rather than packed dried the way we’re used to.

So they basically roll out the noodle/dumpling dough quite thick and rough cut it into squares or longer lengths depending upon the cook’s choice.

It’s similar to what the Italians do when making fresh pasta. Except that they roll their dough significantly thinner. I think it’s called Stragliatelle or something similar.

lillycoyote's avatar

@Buttonstc I imagine the noodles the OP had were home made. Yum. I live near Amish country and both Farmers’ Markets in my town have a heavy Amish presence in them, though not all the booths and shops are Amish. But the produce, meats, smoked or otherwise, and baked goods are fabulous. I wish I got to the markets more often. I just posted the dried noodles in case the OP didn’t want to make her own. I was reading the some of the reviews on them and people were saying they weren’t like home made but they were pretty good.

Buttonstc's avatar

Yeah. It’s not as if I’m going to be rolling out my own dough to make noodles anytime soon.

Packaged dried is quite fine by me. And I use the frozen Asian round or square potsticker things to make Ravioli. Nothing like mixing up cultures a little :)

lillycoyote's avatar

@Buttonstc I used to make my own noodles. The first time I made home made raviolis I made the mistake of inviting some people over for dinner and we didn’t eat until 11:00. Oops. I really like the pot sticker ravioli idea. I’ll have to give that a try. I could make tiny little lasagnas in a muffin pan with those too. :-)

WestRiverrat's avatar

Could it be Spaetzle noodles. My German grandmother often used to put them in her soups and stews.

filmfann's avatar

I like Lo Mein noodles, but good ones are hard to find.

Answer this question

Login

or

Join

to answer.

This question is in the General Section. Responses must be helpful and on-topic.

Your answer will be saved while you login or join.

Have a question? Ask Fluther!

What do you know more about?
or
Knowledge Networking @ Fluther