📝 About This Recipe
This quintessential comfort dish transforms humble egg noodles into a luxurious, velvet-textured side that anchors any family feast. By emulsifying high-quality European butter with starchy pasta water and a touch of bouillon, we create a 'liquid gold' glaze that clings to every ribbon. It is a nostalgic, soul-warming preparation that balances the richness of farm-fresh eggs with the bright punch of fresh parsley and cracked black pepper.
🥗 Ingredients
The Pasta
- 16 ounces Wide Egg Noodles (high-quality dried or fresh)
- 2 tablespoons Kosher Salt (for the boiling water)
The Emulsion Sauce
- 6 tablespoons Unsalted European-style Butter (high fat content preferred, cut into cubes)
- 1/2 cup Reserved Pasta Water (starchy and hot)
- 1/2 teaspoon Better Than Bouillon Chicken Base (or one crushed bouillon cube for depth)
- 1/4 teaspoon Garlic Powder (for subtle savory notes)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/4 teaspoon Sea Salt (adjust to taste after tasting)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Parmigiano-Reggiano (finely grated (optional))
- 1 pinch Lemon Zest (optional, for brightness)
👨🍳 Instructions
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1
Fill a large heavy-bottomed stockpot with 4-6 quarts of cold water. Bring to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. The water should taste like the sea; this is your only chance to season the noodle itself.
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3
Add the egg noodles to the water and stir immediately to prevent sticking. Cook according to package directions, but aim for 'al dente'—usually 1-2 minutes less than the box suggests.
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4
While the noodles cook, prepare your finishing station by chopping the parsley and cubing the butter.
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5
Just before draining, carefully dip a heat-proof measuring cup into the pot to reserve at least 1 cup of the starchy pasta water.
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6
Drain the noodles into a colander. Do not rinse them! The surface starch is essential for the sauce to adhere.
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7
Return the empty hot pot to the stove over low heat. Add 1/4 cup of the reserved pasta water and the chicken bouillon base, whisking until dissolved.
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8
Whisk in the garlic powder and black pepper.
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9
Add the butter cubes two at a time, whisking constantly to create a creamy, emulsified yellow sauce.
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10
Add the drained noodles back into the pot. Using tongs or a large silicone spatula, gently toss the noodles in the butter mixture for 1-2 minutes.
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11
If the noodles look dry, add more reserved pasta water one tablespoon at a time until they are glossy and coated.
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12
Turn off the heat. Fold in the fresh parsley and the optional Parmigiano-Reggiano and lemon zest if using.
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13
Taste and add a final pinch of sea salt if necessary. Serve immediately while the noodles are piping hot and silky.
💡 Chef's Tips
Always reserve more pasta water than you think you need; it is the secret to reviving the dish if it sits for a few minutes. Use European-style butter (like Kerrygold) for a higher butterfat content and richer flavor profile. Avoid overcooking the noodles in the water, as they will continue to soften slightly when tossed in the warm butter sauce. For a vegetarian version, substitute the chicken bouillon with a high-quality vegetable base or simply extra salt and a dash of nutritional yeast.
🍽️ Serving Suggestions
Serve as a bed for classic Beef Stroganoff or Swedish Meatballs. Pair with roasted chicken and a side of honey-glazed carrots for a traditional Sunday dinner. Add a squeeze of fresh lemon juice and extra black pepper for a light, stand-alone lunch. Excellent alongside a hearty German-style Schnitzel with a cold Pilsner beer.