Broad Egg Noodles with Nut Bolognese Sauce

Deutsche Eiernudeln mit Nussbolognese
German broad egg noodles are served with a Bolognese sauce made from fresh tomato sauce and chopped, toasted nuts. A tasty, vegetarian alternative to beef bolognese and easy to make


  • 1 cup tree nuts walnut, hazelnut, pecan, almonds,
  • 1 onion
  • 2 cloves garlic
  • 1 package German broad egg noodles
  • 1-2 tbsp olive oil
  • 3-1/4 cups fresh tomatoes
  • 1-2 tbsp tomato paste
  • 2 tbsp Italian herbs (oregano, thyme, basil)
  • salt and pepper
  • chili powder optional


  • Prepare the noodles according to the package.
  • Finely chop the nuts. Place into a pan and roast until golden brown without fat.
  • Chop the onion and garlic cloves into small pieces. Heat the olive oil in a pot and saute the onion and garlic until they are clear and translucent.
  • Peel and dice the tomatoes. Add the tomatoes, nuts, and Italian herbs to the pot with the onion and garlic. Simmer for 15 minutes.
  • Add tomato paste to the mixture one tablespoon at a time until desired thickness is reached. Flavor with salt and pepper to taste, adding the chili powder if desired. Allow to simmer for 10 more minutes.
  • Serve with the prepared noodles.
Recipe adapted from

German broad egg noodles are made from fine semolina wheat and are frequently used in many comfort food dishes. This recipe is a tasty alternative to Spaghetti Bolognese, with the added twist to replace ground beef with chopped toasted or seared tree nuts.

Instead of dried herbs and spices, use a few drops of innovative liquid herbs, like liquid basil, thyme, rosemary and oregano from Northern Greens.

You can find a variety of premium Swabian egg noodles from brands like Bechtle, Riesa and Black Forest here.