BUTTERED NOODLES

SERVES 4

Okay, so what's the big deal about Buttered Noodles? You cook them and mix them with melted butter, right? Sometimes. But this is our favorite way and the difference is that the butter is browned. You actually use less butter because there is so much more flavor. See the variations below for other suggestions.

INGREDIENTS

1 package (12 ounces) dried egg noodles

1/4 cup (4 tablespoons) butter, preferably unsalted

Salt and pepper to taste

Chopped fresh parsley for garnish

Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.

Notes: You may use any size noodle you like. I prefer wide or heavy noodles. You may use more or less butter as desired. When browning butter, stir at the bottom of the pan. That is where the butter browns and burns the fastest. If your pan has a dark interior, you will have to check the color of the butter in your spoon. Burned butter is awful, so be careful. Don't walk away from it. Buttered noodles can be made ahead and reheated in the microwave.

Variations: I love to add some finely chopped onion and/or very small fresh bread cubes to the browned butter and sauté briefly before pouring over the noodles.

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