Reames vs. Standard Egg Noodles: The Primary Differences
At their core, Reames are a type of egg noodle, but labeling them simply as 'egg noodles' doesn't tell the whole story. The main difference is that Reames are sold frozen, preserving a 'never dried' texture that mimics homemade noodles. Most egg noodles sold in the dry pasta aisle, however, have been dehydrated for a longer shelf life.
The Impact of the Freezing Process
Founded in Iowa in the 1950s, the Reames brand originated from a family's desire to capture the homestyle taste of fresh, homemade noodles in a more convenient format. Freezing the noodles fresh, rather than drying them, is the key to their unique characteristics. This process locks in moisture, preventing the starchy, porous nature of dried pasta and ensuring a more hearty and tender bite. This is especially evident in dishes like soups and stews, where dried noodles can sometimes turn mushy, while frozen ones hold their shape and chewiness.
Texture and Flavor Profile
When cooked, Reames noodles have a thick, dense, and distinctly chewy texture that stands up beautifully to thick broths and sauces. They absorb the flavors of the surrounding ingredients, making them a hearty component of a dish rather than a neutral base. Standard dried egg noodles, on the other hand, are lighter and softer and can sometimes break down with extended cooking. This makes them less suitable for slow-cooked stews where a firmer noodle is desired.
Cooking Methods and Results
One of the most noticeable differences is the cooking process. Reames noodles are typically added directly from the freezer into a simmering liquid, where they cook and thicken the sauce as they release starch. Dried egg noodles, conversely, are often cooked separately in boiling water before being added to a final dish to prevent them from absorbing too much liquid. The 'one-pot' nature of cooking with Reames is a major draw for many home cooks looking for a simple, hearty meal.
Reames vs. Dried Egg Noodles Comparison Table
| Feature | Reames Frozen Egg Noodles | Dried Egg Noodles |
|---|---|---|
| Preparation | Added directly from frozen into simmering liquid. | Typically boiled separately before adding to other ingredients. |
| Texture | Hearty, dense, and chewy; similar to homemade. | Lighter, softer, and more delicate; can become mushy. |
| Flavor | Absorbs and enhances the flavors of the dish; rich egg flavor. | More neutral flavor; primarily acts as a base for sauces. |
| Shelf Life | Extended shelf life when stored frozen. | Long, dry pantry shelf life. |
| Best For | Hearty, thick soups, stews, and casseroles. | Lighter soups, stroganoff, stir-fries, and pasta salads. |
| Thickening Ability | Releases starch as it cooks, naturally thickening gravies. | Minimal starch release, requiring a separate thickener. |
Versatility and Common Uses
Both types of noodles have their culinary place, but Reames' texture makes them particularly suited for specific dishes. The brand's website and user-submitted recipes showcase its use in classic comfort foods like chicken noodle soup, beef and noodles, and creamy chicken bakes. The thickness of the noodles prevents them from becoming waterlogged, ensuring a satisfyingly robust meal. Dried egg noodles, with their quicker cooking time and different texture, are often preferred for things like beef stroganoff or casseroles where a less dense consistency is needed.
A Deeper Dive into the Manufacturing Process
Understanding the manufacturing of egg noodles explains the final product's characteristics. Traditional dried egg noodles, like standard pasta, are made with flour and egg and then undergo a dehydration process. Reames, however, are made with simple, fresh ingredients—flour, water, and egg—and are immediately frozen to lock in that 'just-made' quality. This difference in processing is fundamental to the user experience, from the taste to the way the noodles behave in a sauce.
Conclusion: Same Category, Different Results
In summary, while Reames are indeed a type of egg noodle, it's misleading to say they are 'the same' as generic egg noodles. The defining difference lies in their state: frozen versus dried. Reames offers a hearty, dense, and homemade-style noodle, perfect for dishes where a robust texture is desired, while dried egg noodles provide a lighter, faster-cooking alternative. Choosing between them depends entirely on your recipe and the final texture you hope to achieve. So next time you're in the grocery store, consider if a thick, soul-warming stew or a quick, lighter dish is on the menu before you head to the freezer or the pantry aisle.
