BUTTERED EGG NOODLES | RICHARD IN THE KITCHEN

In this video I'll show you a quick and easy recipe for buttered egg noodles. It's a simple delicious any-time dish that can be eaten alone or as a buttery side.

SHOPPING LIST:
1 lb (16 ounce bag) wide egg noodles (IF YOU'RE SENSITIVE TO EGGS YOU CAN USE NO YOLK NOODLES)
4 quarts water
1/4 to 1/3 cup Kosher salt (1/2 that much if using table salt)
1/2 cup pasta cooking water
4 tbs. butter
1 tbs. dried parsley
1/2 tsp. lemon juice
Pinch of kosher salt and pepper for the sauce
Green onions for garnish

DIRECTIONS:
Bring 4 quarts water to a rolling boil then add the salt and the egg noodles. Use tongs to move it about for about 45 seconds to keep it from sticking together. No need to add oil. Cook according to pkg. directions until Al Dente, about 8-10 minutes.
About halfway through cooking the noodles add the pasta cooking water to a skillet over a little less than medium heat. Add about 2 tbs. butter at a time until all of the butter is melted. Add the pinch of salt and pepper, lemon juice and parsley. Stir and keep warm.
Drain the egg noodles (never rinse) and add to a warmed bowl. Add the butter sauce. Stir and serve.
Garnish with green onions.
Enjoy!

Music: "Simple" iMovie Themes
License: Creative Commons
Standard License
End Screen Image:
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