Egg Noodles With Butter And Milk Recipes

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of water to a boil over high heat. Add 2 tablespoons of salt.
• Add the pasta and stir. Continue to stir every 10 seconds until the water comes back up to a boil. Drop the temperature down to a simmer.
• Set a timer for the lower amount of time listed on the package instructions (if it says to cook for 8-10 minutes, set a timer for 8 minutes).
• Stir the pasta in the water every minute or so until your timer is up.
• Use a spoon to get a noodle from the pot. Blow on it and then taste it. If it's not ready, try again in a minute.
• Once the noodles are cooked to your desired softness, put a large colander in the sink. Pour the pasta and water into the colander, allowing the water to drain down the sink.
• Put the noodles back into the now-empty pot. Add the butter and stir until it's melted. Taste and add ¼ teaspoon of salt, if desired, along with the pepper and parsley if using. Stir.

EGG NOODLES WITH BUTTER AND MILK

Steps:

• Cook noodles as directed on package but take off before being soft, almost cooked. Cook about 7 minutes when the water is boiling.Drain but do not rinse.
• Preheat oven 375*.
• Heat a round microwaveable baking dish in the microwave for 1 minute.
• Place butter in the dish and the noodles on top. Stir around until the noodles are coated with butter. Add salt and stir again.
• Pour milk all over the noodles. Stir until all are covered.
• Cover the dish with lid or foil.
• Stir twice while cooking.
• Bake 20 minutes.
• The noodles will absorb the milk and butter and be bigger and fluffier.
• Note I spray Pam on the under side of the aluminum foil so the top noodles will not stick to it.

BUTTERED EGG NOODLES (BEST EVER)

Steps:

• Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
• Add egg noodles.
• Cook until noodles are desired texture.
• (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
• (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

BUTTERED EGG NOODLES

Steps:

• 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.

AMISH BUTTERED EGG NOODLES

Steps:

• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

BEST-EVER HOMEMADE EGG NOODLES

Steps:

• In a large bowl combine the flour with salt.
• Add in eggs, milk and soft butter; mix to combine, then knead until smooth (this should take you about 5-6 minutes).
• Cover with a clean tea towel and allow to rest for 10 minutes in the bowl.
• Flour your work surface.
• Place the dough on the surface.
• Using a lightly-floured rolling pin roll out to about 1/8-inch thickness or as thin as possible.
• Using a pizza cutter slice the dough into desired size strips (I do mine about 1/2-inch).
• Allow the strands to air-dry on the counter uncovered before cooking (this should take about 30 minutes or until no longer moist and sticky).
• If not using the noodles right away, toss with a small amount of flour and store covered in refrigerator until ready to use.
• The cooking time for fresh noodles takes much lesss time than dry.