I went to 4 stores today looking for manicotti, and no one had it. 😩

When the checker at Trader Joe's asked me if I found everything today, I told her that I had not, but that every visit was an adventure because I never know what items on my list would be available and what items would be missing. She laughed and said that was a good description of the current shopping experience.

You could consider stocking up online since they've become scarce. I think this link to Google shopping could give you an idea what's available:

link to wide egg noodles

It's very strange that still , shelves are going empty!

TP seems to be back, but my hubby's favorite frozen burritos went missing for months!

Then another shelf will go empty!

There are plenty of wide egg noodles here, and extra wide, "homestyle", Italian, etc. Blocks of good cheese, however, other than Cheddar, Jack and Mozzarella, pretty much disappeared, but seem to be coming back....ever more dear. Maybe they wanted to sell out or the old stuff before raising prices? Or is there a national hub for cheese distribution that got snowed in?

Idk why some things and not others. I had to buy some frozen hash browns for a breakfast casserole recently and went to 4 grocery stores before locating the last 2 bags. Which I snatched and even though I wanted O'brien, I was very grateful for those bags.

I am guessing.

To make egg noodles, which will need the machine to change dies twice. Changing a very heavy and expensive bronze die is a big deal which requires a special skilled worker.

Egg noodle needs a different pasta recipe, I assume the entire path of the pasta machine will need to be cleaned, twice.

In this labor shortage pandemic, manufacturers may decided not to make a variety which they don't sell a lot.

dcarch

Egg noodles in all sizes are fine here, but Charmin tp is missing in all stores.

No shortage of extra egg noodles here either, and we bought some recently. I like using them in chicken mushroom soup, which I made last week.

I always make manicotti with fresh pasta that I make myself, and so I never look for that. I much prefer it with fresh pasta, which is very easy to make, since it requires very little cutting. It is also easier to fill a sheet of pasta than to stuff a tube. I'm probably making cannelloni instead of manicotti, but they are very similar. I do buy large shells that I stuff, which might be a good substitute, if you do not want to make pasta.

Forgive me, but I'm a bit surprised that there are people who don't seem to understand why products may be missing from store shelves. Supply chain issues because of the pandemic have been all over the news, and it's not going to change any time soon.

FWIW, last time I was at TJ's, I was tempted to buy these, but didn't because I already have a lot of pasta in my pantry, but they sure look interesting...

I was just at TJ's this morning and they had the above ^^^ nests as well as pappardelle noodles (not in nests).

Carol, I'm not surprised really. It is just odd how somrthing is instock, then out of stock, then in again. Also, in stock at one store and out at another. I shop, now, at 1 Kroger, 2 Walmarts, and 3 Publix. I could go to 2 Aldi, Fresh Market, Whole Foods, Trader Joes, and Star Market, but I really don't want to add more stops. They are also farther away.

I do not like grocery pick up or delivery. It just hasn't worked for me. I like to pick what I substitute and I do add stuff not on my list.

Was surprised to find fusilli corti at TJ's the other day. I was buying it at Delallo until they discontinued it.

Sherry, I don't know which Charmin you buy, but check Target online.

https://www.target.com/s?searchTerm=charmin

I'm not surprised or overly concerned either. My life will go on without wide egg noodles. And yes, for sure it is a supply chain issue, such issues which I expect to go on and on because I don't think it is solely pandemic related by a long shot. No, I'm just curious to think about what the exact supply chain issue would be with wide egg noodles.

Looks like they're widely available online.

Food or household goods online are outrageously expensive. My husband likes Yellow Label syrup. It is just over $2 in a store and over $10 a bottle online and you have to buy two and pay for shipping.

Food or household goods online are outrageously expensive.

I don't find that to be the case at all. What do you normally pay for Charmin?

Re supply chain, it starts with packaging materials, trasportation of such, then labor to produce packaging, trasportation to deliver it, although farming is mostly supposed to be in good shape, pickers and other laborers have been unable to travel, impacted by the virus, etc. Then there's transportation to get ingredients to makers, who are short of labor themselves, then to distributors, and then to stores. Big chains and big box have advantages from bulk buying and sometimes alternative transportation, but disadvantages from having to do it all on such a large scale.

But here today and gone tomorrow is normal for TJ's. ;)

I only find online (Amazon) prices out of line with in-store prices when things are out of stock everywhere else and Amazon associate stores jack up the prices. As I've written in other threads, you can shop 'online' at Target, get free shipping (with their credit cart + 5% off on all purchases and maybe with $35 purchase if you don't have their credit card - since I have the CC I can't tell what their free shipping policy is without it) or curbside for many of the things people complain about not being able to find. Like wide egg noodles, low sodium soups, etc. I know weather has an effect on the supply to stores and it's been bad in the center of the country. I also wonder if there are regional differences in foods in demand.
From what I see on these boards there seems to be much more focus on certain types of recipes in middle America and the south than on the coasts where we seem have better access and focus on fresh fruits and vegetable all year round, thanks to proximity to California and Mexico. Maybe there is a higher demand for noodles in middle America? There is NO shortage of noodles of any kind around here, but I cannot tell you the last time I was served noodles or cooked them or ordered them in a restaurant (if they were even on the menu). Maybe I'd see penne' or even fettucine with seafood, but wide egg noodles? Never that I can recall.

I can't justify all the energy in transport and packaging to order one or two bags of wide noodles online, and I can't imagine how they would be shipped to avoid breakage--either a whole lot of packaging which would be a waste, or a whole lot of noodle breakage. Plus the shipping cost, which seems a shame to spend on something as cheap as wide egg noodles which have flour water and eggs as the ingredients. The nearest Target to me is at least an hour away and I really don't have that much that I would want to buy online at Target, at least not right now. I am in de-cluttering, using-up and paring-down mode, not acquisition mode right now.

Wide egg noodles were not part of my life ever until I started living with my now-husband, who is of German and Czech descent. I think Oly may be on to something, since the upper midwest is home to a large number of German, Czech, Hungarian and Polish immigrants. One usually serves wide egg noodles as a side dish to something like pork, beef or chicken stew, which vegetarian me does not like. But my Dad and husband do, so wide egg noodles have come into my life, but I can happily substitute other types of pasta for them. There are also simple egg noodle dishes featuring such things as cabbage, poppyseeds, a cream sauce, which I might like, but can certainly live without. If I really get a hankering for something like that, the flavor of those dishes would be delicate enough for me to justify making some home made noodles. With my busy schedule and small kitchen, I doubt that is going to happen any time soon. Dumplings and other pasta are fine substitutes too.

Hubs also likes wide egg noodles in chicken soup. When I make soup with noodles it is usually some type of small soup pasta, like orzo, ditalini, stellini, acini de pepe, etc. If I did go with an egg noodle, the small very thin ones would be my preferred size and texture. That's how I made the egg noodles for chicken soup when I made them in the past, which is frankly about the only good use and reason for which I would be willing to make home-made egg noodles.

My highly local noodle shortage is an interesting point for discussion, but if and when I really, really am in dire need of the noodles, there are larger cities within an hour's drive which I visit and can then make a special effort to see if I can track some down in the plethora of markets in such places. People in my small rural town are used to making trips to the "big city" to stock up on locally unavailable items. Alternately, at some point it is likely that a big noodle shipment will hit the local stores and I can get some, so I am fine just waiting. It just seemed odd that of all the unavailable local items that such a innocuous item like egg noodles would be in short supply. But I think it is due to them being a well-known cheap food/meal extender, which with the poverty all around me would explain a lot why they are so popular.

I can't imagine chicken noodle soup without noodles. ;) I actually prefer the skinny Amish egg noodles.

I love ordering from Target online! Couldn't find a few things on a recent grocery shopping trip. Came home and ordered all 3 things from Target -- kitchen trash bags, liquid soap refill, and toothpaste. Shipping is free with a $35 purchase.

Charmin is back instock at both Walmart and Publix. It was a little skimpy at Publix, but Walmart had plenty.

Pink, I have tried making the noodles. They tasted good, but I didn't get them thin enough. I have one of those non-cook kitchens with very little counter space.

Sherry we must be twins, I have a kitchen with very little counter space. I actually just measured it, it's 31 inches, less than three feet. Home made noodles needs space to mix the dough and then rolling and drying space. And they are so messy with the dough and flour getting around . . . at least for my skill set. And then yes, the finessing of getting them thin enough. I've been around this forum for over 20 years and my aversion to rolling and shaping dough is well known. I love eating shaped dough, but not the process of making such things as scones, rugulah, noodles, pie crust, cut biscuits, roll out cookies, strudel, braided breads, even pizza. I make such things on occasion, but my efforts are rudimentary at best, I just don't have the knack.

Judi that's how I remember my Bubbe's noodles, thin and delicate, which is amazing considering she had such arthritic hands but could achieve such delicate results. In the end she had to give it up due to advanced arthritis and energy, but she did show me how to do it, and I did make a valiant attempt to pick up the baton while I was in high school. Just didn't become a priority activity for me since I worked long hours most of my life and lived in tiny apartments with tiny limited kitchens most of the time. At one work gig over 20 years ago, I was given a rolling pin and plastic sheet with pie dough circles etched on it by one of our volunteers who was a great baker, and to whom I was complaining even then about my lack of dough-shaping abilities. At least when I do roll something, I use the inscribed rolling pin she gave me with fond memories of her loving heart.

Edited to add that I know I could find alternate spaces to roll the noodles but I just don't feel like taking the time or cleaning up the mess. Like I said, I am in full blown de-cluttering mode so don't want to spend much time re-cleaning the kitchen over and over again. Being so tiny, it doesn't take much for it to get overwhelmed with even just clean dishes drying . . .

News flash! Hubs just came back from the grocery (he does most of the shopping) and said he was happy that the shelves were fairly well stocked. So I chimed in, "How about wide egg noodles?!" He said, "Yes, they had them although there were only two bags and I had to get the 'no yolks' kind." Sigh. Isn't the yolk mostly the whole point of the special taste of an EGG noodle?! I mean as I have noted, not that big of a deal to me, but sort-of amusing . . .

I learned to cook in tiny kitchens with equally little workspace. It's amazing what you can do with a little determination and flexibility....

Yes but why do things you don't enjoy or even like to do and aren't a priority for you? You do you is wonderful, but others are going to do what their heart's desire and not waste time on things they don't enjoy for much the same reason, even though they might enthusiastically cheer on anyone who did enjoy such things. I feel that way about snowboarding . . . . Who cares if I slave hours on a pie and it's no better than a good brand of store bought one. I'm in a crappy mood because it took so long and I had other things I would have rather been doing than make a pie and clean up the dining room table from all that pie rolling mess, and then the pie molds in the end because with just hubs and I we didn't get it eaten fast enough. No one is the wiser if I enjoy a good store bought rhubarb strawberry pie or throw one together with store bought crust and frozen fruit, and I'm a happier and more relaxed home maker because I had time to sew instead . . . There are things that ring my bell and things that don't. My husband hates tofu, even though I could tell you that you would be surprised how delicious you can make a dish with tofu with a little determination and flexibility of palate. I just made tofu pot pie tonight, but made two pies, the other was with chicken for hubs. With a little flexibility, it all worked out . . . hubs forgot to buy prepared pie crusts so I used a biscuit topping, which was from a package and too salty for my palate. We survived. It sure looked good, I'll say that. Didn't taste good enough for me to do all that again but I've earned my gold star for down-home cooking from hubs . . . and he gets to do the dishes now! Next time I'll buy this dish from the frozen foods section, I like Amy's brand vegetarian pot pies and I'm sure there is some chicken one that is good too. So sue me. ;)

Oh, dear! I didn't mean that I thought you had to do it! Just that having a small kitchen doesn't stop one from doing it. That you don't like doing it, or don't like your small kitchen is totally another story. I had a W I D E kitchen for a few years. I was working crazy hours and cooking in that kitchen was miserable because the sink was so far away from everything else. I turned it into a storage and packing area, and cleared stuff away on the few occasions I actually cooked something. Frankly, I had thought you'd come around to the whole flour thing from things you'd said about baking on other threads. No judgments here if you don't want to make your bubbe's noodles, or biscuits or any of it. So long as it's because you don't want to!

gardengal48 (PNW Z8/9) i buy cat foodcat Chewy. it is very, very expensive.

i wonder if it is on the barges sitting in the water like so many other things that dried up. or, is it an embargo with China. cars are hard to find, cotton, flooring, television.. Oh, i almost forgot appliances. in another discussion group everyone is talking about waiting over a year. for refrigerators and the rest.

Louise here. I have always bought no yolks noodles for the idea they would be healthier. . Last time i wanted them, they were out. so I got some from the Italian centre that were with yolks. Holy Dinah! Much better. So I decided then and there to switch. So, dh did the shopping this week and came home with ”no yolks”. Its really not that we eat them very often, but I did prefer the other.

The wide noodles are stuck on the Ambassador Bridge.

I only realized a few months ago that we have a pasta making shop nearby. Nice to know. I was perusing a G map and after expanding it, found that there is also a cheese shop.

I have a small kitchen w only a little counter space. I used to have more stamina and cooked more than I do now. I hear what both pink and pillog are saying.

Whahoo! Our grocery had several bags of Oyster Crackers.... first I've seen since way before Christmas. They did have wide egg noodles too. I bought neither.

No shortage of any noodles or pasta here yet. I bought a bag of Mrs. Millers extra wide egg noodles yesterday to make southern style chicken and noodles.

Surprisingly I was also able to find 4 lb. bags of frozen chicken wings at Aldi. They have been hit or miss for awhile now and I figured on Superbowl weekend they would surely be a 'miss'. I bought 2 bags to cook and take to a SB party this afternoon. They have certainly gone up in price though. A year ago they were under $9/bag and now they are $14.35. Aldi has only raised their bacon to $4.19/lb. from the $3.79 it had been for some time.

Jack, surprisingly the only thing that has gone up here is beef. And, of course, the farmer is getting pretty much none of the increase. Pork chops are on sale this week for 99 cents a pound and chicken leg quarters are 49 cents per pound. Wings are always more expensive, although they used to be the "junk" that the farmer ate, LOL. Fortunately, I do not like chicken skin, therefore do not eat wings. Problem solved. (grin) Bacon is about $4 a pound, which it has been for some time.

I finally found oyster crackers a couple of weeks ago, although I probably won't use them until the next holiday when I make the cracker snacks. And there are stacks of all kinds of noodles at my local Meijer, from the "homestyle" type to the cheap egg noodles in all widths. They even have my favorite, Bechtle's, which contains only eggs and semolina. They are more expensive, as noodles go, but Mother likes them, if I overcook them they get really soft and don't stay chewy, so she likes that. And I always remember the name, because my Aunt Lulabelle was married to an ex-Amish man whose last name was Bechtel. Different spelling, but close enough!

Sorry, L, I'm plumb out of catsup. I do have some of KatieC's chipotle catsup, but I don't think that's at all what you had in mind. I should have canned some last summer while I had fresh tomatoes and just didn't even think about it!

I even found Mother's Stouffer's Tuna Noodle Casserole in the freezer section. Nasty stuff, but she likes it.

Anyway, the only ongoing shortage here is canned cat food. I can buy pallets of the expensive stuff, like Fancy Feast, but nothing like the single type Mother's cat will eat, Purina Salmon Pate with Extra Gravy. I get it from Amazon or Chewy, which ever has it.

Annie

Canada and can't find them

If you cannot find them, they are very easy to make, and all you need is a rolling pin. I do not use a pasta machine to make pappardelle - I just roll the dough out into a large sheet and the fold the dough over several times before cutting into strips.

I can buy them in my podunk store in ordinary Tennessee

I remember reading years ago the cookbook by Artur Rubinstein’s wife Nela, where she described how in their early years traveling to performances she would make and roll out noodles on top of her hard sided suitcase.