Hi Seana,
Technically you CAN dry egg pasta, but a lot of factors play a role in making sure it doesn’t spoil and is safe for consumption such as the humidity levels in your home and where you obtain eggs from to ensure they are free of harmful bacterias. That is why most companies use a blend of semolina and water for their dried pastas. Oftentimes when eggs are added, they use dried or pasteurized eggs to insure food safety. If you want to learn how to dry egg pasta despite the risk involved, there are a few great videos on youtube on the subject. To find them, type in “drying egg pasta” in the search engine and you’ll get lots of options to watch. Hope this helps!

That’s always a good thing to add more healthy nutrients to your meals. 🙂

We called them the same! 😂

Any flour works! I grew up eating these. We call them homemade noodles of “grandma’s noodles”

Hi Jerry! There is a product called “Reames Frozen Homestyle Egg Noodles” that I’ve personally used over the years and they will be the closest to homemade that you will find in stores. I really like them when I just don’t feel like going to the trouble of making my own. They sell them frozen, usually around the tv dinners or frozen vegetables. Hope that helps!

All-purpose or plain flour is what my family has always used. All of the recipes on our site are typically all-purpose flour unless otherwise noted to make them more affordable and obtainable for all.