Egg Noodles with Caraway and Brown Butter

From Cook's Country | October/November 2009

Why this recipe works:

Instead of just dumping the caraway seeds onto cooked noodles for our recipe for Egg Noodles with Caraway and Brown Butter, we lightly chopped the seeds and toasted them with butter in the skillet. Browning some of the butter before stirring it in with the noodles contributed a nice nutty… read more

Instead of just dumping the caraway seeds onto cooked noodles for our recipe for Egg Noodles with Caraway and Brown Butter, we lightly chopped the seeds and toasted them with butter in the skillet. Browning some of the butter before stirring it in with the noodles contributed a nice nutty flavor, while adding the rest of the butter cold kept the noodles creamy.

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Serves 6

Give the caraway seeds a gentle chop with a chef’s knife; it brings out their flavor and helps disperse them throughout the dish. The test kitchen’s favorite egg noodles are Light‘n Fluffy Wide Egg Noodles. Do not use dried dill or chives in this recipe; their dusty flavor spoils the noodles.

Ingredients

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