What Makes Great Wide Noodles?

Noodles have always been popular and simple to make! You can’t cook beef Stroganoff without noodles! High quality egg noodles are chewy with a tender bite and the flavors of egg and grain. Specifically, they have a yellow color and a uniform appearance. The aroma and flavor profiles blend egg notes with starch and slight grain. The noodles are sweet balanced with salt. They are tender to bite and provide some chewiness. They don’t crumble or disintegrate when chewed. Light’n Fluffy® won the Best Taste Award for two flights of noodles. They won for the Wide and Extra Wide noodles.

Tasting terms

  • appearance

    The visual quality of a food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food. The other dimensions are aroma, texture, flavor and taste. Example: The appearance of green olives includes attributes such as color (pale to dark) and consistency of size (inconsistent to consistent).

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • salt

    One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.