Egg Noodles With Butter And Milk Food

EGG NOODLES

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
• Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

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.

EGG NOODLES

Steps:

• Put flour in a large bowl and make a well in the center.
• Add eggs, milk and salt to well and whisk together until dough forms.
• Roll dough out onto a floured surface, very thin and cut into shapes or noodles. (If you don't have cookie cutters, get creative. I raided my kids' toy chest to find fun shapes!)
• Drop into soup or boiling water.
• Cook for an additional 5 - 7 minutes.
• Reduce heat and serve, or drain and serve! We like ours in homemade chicken noodle soup, or smothered in butter.

BUTTERED EGG NOODLES WITH PARSLEY

Steps:

• Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
• Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

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.