OLYMPUS DIGITAL CAMERA  Pasta, egg noodles with caraway 2


½ pound egg noodles

3 tablespoons butter

¼ onion, finely chopped

1 tablespoon caraway seeds

1 teaspoon salt

1/8 teaspoon pepper

  1. 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.
  1. 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

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