EGG NOODLES WITH BROWN BUTTER AND FETA (for eight)

1 pound dried egg noodles or egg pasta

salt

1 stick (8 tablespoons) unsalted butter

6 ounces Greek feta, preferably Mt. Vikos or Dodoni brand, crumbled (about 1-½ cups)

freshly ground black pepper

1. Cook noodles in an 8-quart pot of boiling salted water (3 tablespoons salt) until just tender, about 8 minutes. Drain well.

2. Meanwhile, melt butter in a small heavy skillet over low heat and cook until it begins to turn golden brown, about 6 minutes. Remove from heat.

3. Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine.  Spread noodles out on platter and season with pepper to taste.

from Gourmet Today

SERVE WITH:

Arni me aginares (Greek lamb stew with artichokes)

Greek beef stew with feta and walnuts