German Egg Noodles – Fine Soup Cut

Fine-cut egg noodles for soup — Suppennudeln. Thin short strands that cook in a couple of minutes and stay suspended in the broth instead of sinking into a lump.

Chicken soup, beef broth, anything clear. Add them near the end, not at the start.

The full ingredient and allergen statement is printed on the pack. If you have an allergy, please call the shop on (707) 527-0319 before ordering.