La Cage Aux Folles: Buttered Noodles

Buttered Noodles

Introduction

Making pasta isn't hard as long as you don't overcook the noodles. It is even easer to make if you have a good pasta pot. But, even if you don't - it isn't difficult if you have a colander or large sieve (as I use in this recipe) to facilitate draining the noodles.

Ingredients

  • 1 lb Egg Noodles
  • 1 T Salt
  • 1 T Chopped Parley (Optional)
  • 1 T Butter (optional)

Directions

Bring 2 - 3 qts of water to a boil with 1 t of salt. Bring 2 - 3 qts of water to a boil with 1 t of salt.
Add the noodles. Give a stir. Add the noodles. Give a stir.
Allow the noodles to boil for the recommended time specified on the noodle box or bag.Allow the noodles to boil for the recommended time specified on the noodle box or bag. Usually 8 minutes for my egg noodles. Now, spill out the water into the sink. Be careful not to burn yourself on the water or steam!
Drain the noodles in the colander or sieve. Drain the noodles in the colander or sieve.
Place noodles in serving bowl. Sprinkle on 1 T chopped parsley and add butter if desired. Place noodles in serving bowl. Sprinkle on 1 T chopped parsley and add butter if desired.
Coq Au Vin over noodlesThe Coq Au Vin looks great on the noodles and they really pick up the sauce.

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