Parslied Egg Noodles: A Simple Comfort

The scent of butter melting into pasta water always brings me back to my grandmother’s kitchen. She had a knack for turning simple ingredients into heartwarming meals, and her egg noodles, always generously laced with parsley, were a staple. I can still picture her, humming softly as she tossed the golden strands with the vibrant green herb, the aroma filling the air with pure comfort. It wasn’t fancy, but it was love on a plate, a taste of home that I cherish to this day. Now, I share with you, my own version, inspired by her.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• Kosher salt
• 1 (12 ounce) package wide egg noodles
• 4-6 tablespoons cold unsalted butter, cut into bits
• 3 tablespoons flat leaf parsley, chopped
• Fresh ground black pepper

Equipment Needed

• Large pot
• Medium skillet
• Colander

Instructions

1. Begin by bringing a large pot of water to a vigorous boil over high heat. Once boiling, generously add kosher salt. The water should taste like the sea – this is crucial for seasoning the noodles properly from the inside out.

2. Add the 12-ounce package of wide egg noodles to the boiling water. Cook, stirring occasionally to prevent sticking, until the noodles are al dente, which should take approximately 5 minutes. “Al dente” means “to the tooth” in Italian; the noodles should be firm but tender, offering a slight resistance when bitten.

3. While the noodles are cooking, prepare the sauce. Ladle ¼ cup of the noodle cooking water into a medium skillet. This starchy water is the secret ingredient to a creamy, emulsified sauce.

4. Place the skillet over low heat. Whisk in the 4-6 tablespoons of cold unsalted butter, bit by bit, letting each piece melt completely before adding the next. Whisk constantly to create a smooth and creamy sauce. Be patient and don’t rush this step – emulsification takes time and a gentle hand. The sauce should thicken slightly as the butter melts and combines with the starchy water.

5. Once the butter is fully incorporated and the sauce is smooth and creamy, stir in the 3 tablespoons of chopped flat leaf parsley. Season generously with salt and fresh ground black pepper to taste. Adjust the seasoning as needed to suit your preferences.

6. Drain the cooked egg noodles in a colander, ensuring that all excess water is removed.

7. Immediately toss the drained noodles with the prepared butter and parsley sauce in the skillet. Toss gently but thoroughly to coat each strand evenly.

8. Serve the parsleyed egg noodles immediately. Garnish with additional fresh parsley and a sprinkle of black pepper, if desired. Enjoy!

Expert Tips & Tricks

• Don’t overcook the noodles: Al dente is key. Overcooked noodles will become mushy and lose their texture.

• Use cold butter: Cold butter emulsifies better with the starchy water, creating a richer and creamier sauce.

• Don’t skip the pasta water: The starchy water is essential for creating the sauce. It helps the butter emulsify and adds body and flavor to the dish.

• Adjust the butter: The amount of butter can be adjusted to your liking. For a richer sauce, use more butter; for a lighter sauce, use less.

• Fresh herbs are best: Fresh parsley provides the best flavor and aroma. If using dried parsley, use about 1 tablespoon and add it at the beginning of the sauce preparation to allow it to rehydrate and release its flavor.

• Keep the heat low: The sauce should be cooked over low heat to prevent the butter from browning or separating.

• Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.

• Cheese, please! A sprinkle of grated Parmesan cheese or Pecorino Romano cheese adds a salty and savory element to the dish.

Serving & Storage Suggestions

Serve the parsleyed egg noodles immediately as a side dish to accompany roasted chicken, grilled fish, or sautéed vegetables. They are also delicious as a simple and satisfying main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the noodles in a skillet over low heat, adding a splash of water or broth if needed to prevent them from drying out. You can also microwave them, but be careful not to overcook them.

It is not recommended to freeze cooked egg noodles, as they tend to become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	287 kcal	14%
Total Fat	10g	13%
Saturated Fat	6g	30%
Cholesterol	68mg	23%
Sodium	14mg	1%
Total Carbohydrate	41g	15%
Dietary Fiber	2g	7%
Sugars	1g	2%
Protein	8g	16%

Nutritional information is an estimate and may vary depending on specific ingredients and cooking methods.

Variations & Substitutions

• Garlic Parsley Noodles: Sauté 2 cloves of minced garlic in butter before adding the parsley for a more aromatic dish.

• Lemon Parsley Noodles: Add the zest of one lemon to the sauce for a bright and refreshing flavor.

• Brown Butter Parsley Noodles: Cook the butter over medium heat until it turns a nutty brown color before adding the parsley for a richer and more complex flavor. Be careful not to burn the butter.

• Vegan Parsley Noodles: Use vegan butter and gluten-free noodles for a vegan and gluten-free option.

• Herb Variations: Experiment with different herbs, such as chives, dill, or thyme, to create your own unique flavor combination.

• Spinach Parsley Noodles: Stir in a cup of chopped fresh spinach in with the parsley to add more greens!

FAQs (Frequently Asked Questions)

Q: Can I use dried parsley instead of fresh parsley?
A: Yes, you can use dried parsley, but fresh parsley will provide a much better flavor and aroma. If using dried parsley, use about 1 tablespoon and add it to the sauce at the beginning to allow it to rehydrate.

Q: Can I use salted butter instead of unsalted butter?
A: It’s best to use unsalted butter so you can control the amount of salt in the dish. If you only have salted butter, omit the salt from the recipe and taste before serving, adding salt only if needed.

Q: How do I prevent the noodles from sticking together after draining?
A: Toss the drained noodles with a small amount of butter or olive oil to prevent them from sticking. Also, be sure to serve them immediately after cooking.

Q: Can I add cheese to this dish?
A: Absolutely! Grated Parmesan cheese or Pecorino Romano cheese are excellent additions. Sprinkle the cheese over the noodles before serving.

Q: Can I make this dish ahead of time?
A: While it’s best served immediately, you can cook the noodles and prepare the sauce separately. Store them in the refrigerator and combine them just before serving, reheating gently.

Final Thoughts

These Parslied Egg Noodles are more than just a simple side dish; they’re a comforting reminder that the best meals are often the simplest. With just a few ingredients and a little love, you can create a dish that is both satisfying and heartwarming. I encourage you to try this recipe and make it your own. Experiment with different herbs, cheeses, or spices to create a flavor combination that you love. And don’t forget to share your creations with those you care about. I know my grandmother would be proud.