 |
 |
EGG NOODLES WITH CARAWAY (for four)
½ pound egg noodles
3 tablespoons butter
¼ onion, finely chopped
1 tablespoon caraway seeds
1 teaspoon salt
1/8 teaspoon pepper
- Cook the egg noodles in boiling salted water until they are soft but still firm, about 8 minutes. Do not overcook them. Drain the noodles, reserving a cup or so of the cooking liquid to loosen the pasta if necessary, and keep them warm.
- Melt the butter in a large frying pan. Add the onions and sauté until they are a light golden color. Add the caraway and the noodles. Toss lightly to mix thoroughly and season with salt and pepper. If the noodles seem dry, add a little of the pasta cooking liquid. Serve hot.
adapted from Albert Stockli, Splendid Fare, The Albert Stockli Cookbook
SERVE WITH: Chicken paprikash or Hungarian roasted pepper goulash