Egg Noodles in Caraway Butter

This is an old standby for the Z & K household.  It is from on old Martha Stewart magazine.

Egg Noodles in Caraway Butter

Serves 8-10

Ingredients

Coarse salt

16 ounces egg noodles

2 tablespoon caraway seeds

6 tablespoons unsalted butter

1/2 cup coarsely chopped fresh flat-leaf parsley

Directions

1) Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.

 

2) Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.

 

3) Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.