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Buttered Egg Noodles (Pâtes au Beurre)

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00173

Ingredients
US standard
Metric
Water
1 gallon
3.8 liters
Salt
1 tablespoon
1 tablespoon
Egg noodles, medium
24 ounces
679 grams
Butter
4 ounces
115 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Heat the salted water to a boil; add the egg noodles and cook al dente.
  3. Remove the noodles from the heat; strain, rinse with cold water and drain well.
  4. Using a wire basket, reheat the noodles in boiling salted water before service. Shake off all water and place in a sauté pan with melted butter.
  5. Season, as needed, and serve.