Easy Buttered Egg Noodles
This simple and affordable side dish is amazing on its own or served as a side with an elaborate main dish.
This recipe for Easy Buttered Egg Noodles is so fast and simple, but it tastes great. This recipe is a fast and easy alternative to making my recipe for Perfect Mashed Potatoes Every Time. Recipes that need mashed potatoes as a side dish, for example: beef stroganoff or chicken and red wine stew, can easily substitute this recipe for Easy Buttered Egg Noodles to make a quick weeknight dinner.
Ingredients for Easy Buttered Egg Noodles:
Wide Egg Noodles: I used the Whole Foods Brand 365. Organic egg noodles can be hard to find– I ordered them from Amazon and they were terrific. Organic Wide Egg Noodles
Butter: Offers a nutty and complex richness to the noodles. Stirring butter into the noodles and emulsifying with the residual pasta water creates the perfect light and creamy sauce for the egg noodles.
Salt: An absolute necessity as salt brings out and enhances the flavor of a dish. Salt needs to be added in layers to build flavors. In this recipe, you salt the water when the noodles are boiling and you also season the noodles slightly at the end. Diamond Kosher Salt was used in this recipe, it is a less salty salt than other salts, so if you use a different salt use it to taste.) Diamond Crystal Kosher Salt
How to make Easy Buttered Egg Noodles:
ingredients:
- 1 lb 365 Organic Wide Egg Noodles (1 package)
- 2 1/2 tsp Salt, Divided 2 tsp in boiling water, 1/2 tsp cooked noodles Diamond Crystal Kosher Salt
- 1/4 cup Butter (half a stick)
Step by Step Directions:
First, gather all ingredients and equipment.
In a large pasta stock pot, fill with 5 quarts of water and 2 tsp of salt.
Then, bring water to a boil.
Once the water comes to a full boil, add the egg noodles and boil for 8 minutes. Make sure to stir the noodles occasionally so they don’t stick together. (These noodles needed about two minutes past the recommended time.)
When the egg noodles have reached the desired consistency, strain the egg noodles in a colander. Then add the egg noodles back to the pot.
Add ¼ cup of butter and ¼ to ½ tsp salt and stir vigorously emulsifying with the residual pasta water. This will create the perfect light and creamy sauce for the egg noodles.
Eat alone or next to your favorite dish or under a stew.
Serve these Easy Buttered Egg Noodles with my recipe for Frightfully Easy Chicken and Red Wine Stew.
Easy Buttered Egg Noodles
Ingredients
- 1 lb 365 Organic Wide Egg Noodles (1 package)
- 2 1/2 tsp Salt, Divided (2 tsp in boiling water, 1/2 tsp in cooked noodles Diamond Crystal Kosher Salt)
- 1/4 cup Butter
Instructions
- First, gather all ingredients and equipment.
- In a large pasta stock pot, fill with 5 quarts of water and 2 tsp of salt.
- Then, bring water to a boil.
- Once the water comes to a full boil, add the egg noodles and boil for 8 minutes. Make sure to stir the noodles occasionally so they don't stick together. (These noodles needed about two minutes past the recommended time.)
- When the egg noodles have reached the desired consistency, strain the egg noodles in a colander. Then add the egg noodles back to the pot.
- Add ¼ cup of butter and ¼ to ½ tsp salt and stir vigorously emulsifying with the residual pasta water. This will create the perfect light and creamy sauce for the egg noodles.
- Eat alone or next to your favorite dish o
Serve these Easy Buttered Egg Noodles with my recipe for Frightfully Easy Chicken and Red Wine Stew.
Try my fall recipes for: Sautéed Garlic Mushroom Skulls Deglazed with Wine, and Spooky Sausage Soup with Mushroom Skulls.
Items I used: All-Clad Stainless Pasta Pot, Diamond Kosher Salt, All-Clad Colander, Organic Wide Egg Noodles, Diamond Crystal Kosher Salt
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