Grecian Egg Noodles

Grecian Egg Noodles
Serves 8-10 as side dish

Certainly, a noodle is pasta even if it’s not your typical Italian dish. And not only Germans but Greeks, too, know noodles. And I know quick and easy. Try this so simple side dish and you'll see.


1 lb dried egg noodles
1 stick (1/2 cup) unsalted butter
6 oz Greek feta, crumbled (l & 1/2 cups)

Cook noodles in a 6 to 8 quart pot of boiling salted water until just tender (forget “al dente” with noodles). Drain well in a colander.

While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook very slowly until it just begins to turn golden brown. Remove from heat. And just in case it turns black on your first try just dump that batch, take another pan, more butter and do it right this time.


When noodles are done drain them and spread about a third on a large plate and sprinkle with one third of the cheese. Repeat with the remaining noodles and cheese twice. Now pour the brown butter over it all and toss with a couple forks to combine.

Spread noodles on a big platter, season with pepper and serve with real pride even if it might have been the easiest dish you ever made.