Time: 15 min.
Complexity: easily
Servings: 6

After boiling the noodles, don't discard all the water from the pan. This starchy liquid will make the perfect base for a light, buttery sauce. Toss the cooked noodles with fresh herbs, and you'll have a versatile side dish for any meal.

Ingredients:

• 1 package (340 g) of wide egg noodles
• 6 tablespoons chilled unsalted butter, cut into pieces
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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egg noodles, parsley, dill

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Separately, pour off 1/4 cup of the water, then drain the noodles in a colander.
Step 2
• In a saucepan over medium-low heat, heat the noodle water and butter, stirring until smooth and warm. Add the noodles and mix well. Add the parsley and dill, and season with salt and pepper to taste.

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