About Our Products
At Mrs. Miller's Homemade Noodles, we only sell products that we would serve to our own families. From our table to yours we always strive to bring you wholesome goodness and utmost quality.
- All Noodle products have a best by date 2 years from the date of manufacture
- Freshness is of the utmost importance so each product is made to order
- All products will have two codes stamped on each package:
- Best By Date
- Lot Tracking Number
What makes our Noodles Better?
Our Noodles are healthy:
- Low Fat
- Good source of good carbs
- Low Glycemic Index
- High Energy Food
- Low Sodium
Our Noodles are made from the best ingredients:
Extra Fancy Durum Wheat Flour that has a high protein content and gives the noodles a nice, firm texture
Farm Fresh Eggs that are cracked and pasteurized. We continue to use fresh whole eggs rather than powdered eggs because we care about the quality and color of our noodles
We offer a large selection:
- Old Fashioned Noodles in 9 widths or cuts
- Cholesterol-Free Flavored Noodles in 9 flavors
- Egg White Noodles in 2 widths or cuts
- Organic Noodles in 3 varieties
- Whole Grain Noodles in 4 varieties
Our Noodles are carefully made:
- Using the old fashioned methods of kneading, rolling, cutting and drying - just like Grandma used to
- Cut thickly for a hearty taste
- Carefully dried to hold up well during cooking and to ensure food safety
Our Noodles are All Natural:
- NO Salt
- NO Artificial colors
- NO Preservatives
Laminated (Rolled) vs. Extruded
Our noodles are made using a laminated process. In general, there are two different processes to make any type of noodle or pasta item: laminated (also known as rolled) and extruded.
Laminated (Rolled): This process is done by rolling the noodle dough onto a sheeter. We mix our dough using nothing but eggs and our extra fancy durum ﬂour. The dough is put under pressure in stages by multiple rollers to create the desired thickness. This roller process helps bind the dough giving the noodle a very nice texture. The dough is then cut by knives to the desired width. Our laminated process produces a very consistent and hearty noodle.
Extruded: Most all of the Italian pasta and commercial noodles are made by this process. Imagine a big meat grinder, because that’s what it is, with a nozzle/dye on the end pushing out pasta under tremendous pressure. This process binds the dough, which is good, but there’s a tremendous amount of heat generated which isn't good. The dye is often cooled by water flowing around it, like an engine, but you can still actually see the smoke rising right off the pasta when it leaves the machine. Extruded pasta is precooked because of this.