Country Pasta Review & Giveaway


Country Foods was started in 1990 by husband and wife team, Dean and Linda Knutson, to manufacture Country Pasta. With the help of their two daughters and only one additional employee, Dean and Linda were able to produce, package and sell the new product. One year, they even harvested their own durum the old fashioned way with teams of horses and horse-drawn equipment.
These days they require too much semolina to harvest the durum on their own, but they still produce the high quality Country Pasta. Focusing on two varieties rather than many different products ensures their Country Pasta is the finest available. Their homemade Style Egg Pasta is great for soups, salads, main meal and side dish recipes. The Homemade Style Wide Egg Pasta is perfect for stroganoff and casserole recipes.

 Country Pasta Homemade Style Egg Pasta comes in three different forms.  You can buy it in a 1 lb or 4 lb bag. It also comes in Wide Egg Pasta 1 lb bags. 

These egg noodles are so delicious and can be used to make a million things. There is an entire recipe section on the website to give you yummy ideas of what you can cook for your family. I want to try the spinach fettuccine salad. When I think of Egg Noodles I don't usually think of salad so I am excited that I looked through their recipe section because it opened my mind to many new ideas.

There's even a custard type dish that's perfect for brunches called:

Noodle Kugel

Serves 8-10

1/2 pound Country Pasta Wide Egg Noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

Preheat oven to 375 degrees.


Cook noodles 18 minutes or until the desired “bite” is reached; strain and set aside.  In a large mixing bowl combine all other ingredients; add cooked noodles and stir into mixture.  Pour mixture into a greased 9 x 13 baking dish.  Bake for 30 to 45 minutes, or until top is golden brown and middle is set.  Once removed from oven let rest for 10-20 minutes before serving.

We cooked up some delicious steaks and cut them up into bite size pieces to add to the Country Pasta Egg Noodles.

I received two 1 lb bags of Country Pasta Egg Noodles to try out for myself. These noodle are awesome. We made a steak and noodle dish with bourbon steak sauce.

Bourbon Steak Sauce:
• 4 teaspoons four-peppercorn spice mix or whole black peppercorns
• 1 tablespoon vegetable oil
• 2/3 cup bourbon
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
• 2/3 beef stock or canned beef broth
• Steak drippings
 Add 1 tablespoon butter to drippings in skillet; sauté 2 minutes.

Add stock and bourbon; boil until reduced by half, about 3 minutes.

Remove from heat.

Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted.

Spoon sauce over steaks or dish and serve.

This recipe turned out perfect. It made plenty so we had leftovers the next day. It tasted just as yummy the next day as it did right after it was cooked so make a bunch and have leftovers.


Country Pasta is the best Egg noddle pasta around and you get to experience the goodness of homemade without the homemade mess.
You can find this pasta at a store near you by using the store locator on the Country Pasta website:

You can also buy this delicious pasta directly from their website:


One lucky Simple Side of Life reader will win 1 bag of Egg Noodles