this is an excellent egg noodle, quite rich and satisfying. But note, it does take a full 18 minutes to cook (even al dente), as the French packaging indicates.
This long and noodly variety of spaetzle is new to me and very nice, as well as handy to be able to keep on hand as a dried pantry item. We like to take the advice on the bag and boil at our leisure, then crisp up in a pan with butter just before serving. A little grated Gruyere on top isn't a bad idea either!