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Pennsylvania Dutch brown butter noodles
Thick egg noodles tossed in browned butter and toasted crumbs
At Amish smorgasbords and family-style restaurants around Intercourse and Bird-in-Hand, buttered noodles are passed round the table with mashed potatoes as though nobody had heard of choosing one starch. Wide, thick egg noodles are tossed with butter cooked until nutty and brown and a handful of toasted breadcrumbs. Chef's tip: take the butter off the heat the moment it smells of hazelnuts and the specks turn tan; seconds later it burns.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/4 doneStep 1: Cook the 12 ½ oz wide dried egg noodles in plenty of well-salted boiling water for 8–10 minutes, until tender with no hard core. Keep a cup of the water and drain.
10 minStep 2: Meanwhile melt the 2 ⅞ oz butter in a wide pan over a medium heat and let it foam, swirling, for 3–4 minutes until golden brown and nutty.
4 minStep 3: Add the 1 ⅜ oz fresh breadcrumbs and stir for 2 minutes until crisp and golden.
2 minStep 4: Tip in the noodles with a splash of the cooking water, the ½ tsp salt and ¼ tsp black pepper, and toss until glossy. A common mistake is skipping the water, which leaves the noodles greasy instead of coated. Scatter with 2 tbsp fresh parsley.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 12 g
- Carbs
- 55 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pennsylvania Dutch brown butter noodles take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of fresh breadcrumbs?
- Crushed crackers or cornflakes, same amount.
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