Buttered Egg Noodles

Yield:
4 servings
Level:
Easy
Directions

Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    The Best Hanukkah Recipes