RECIPE MAGIC!

BUTTERED EGG NOODLES

These aren’t pasta noodles for twirling with tomato sauce, but wide egg noodles — soft, buttery ribbons of pappardelle meant to sit alongside a feast. Tossed with Butter EVOO and a touch of Roasted Garlic EVOO, they’re simple, comforting, and ready to soak up every drop of roast gravy or braising juices.

INGREDIENTS:
250g egg pappardelle (wide noodles)
4 tbsp Butter EVOO
1 tbsp Roasted Garlic EVOO (optional)
1/2 tsp kosher salt
Freshly ground black pepper
2 tbsp chopped fresh parsley (optional)

DIRECTIONS:
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until barely al dente, 6 to 8 minutes. Reserve 1/2 cup cooking water, then drain. On medium heat, add Butter EVOO to pot and if using, add Garlic EVOO. Add noodles and salt, then toss until coated and glossy, adding a splash of cooking water. Stir until creamy, 2-3 minutes. Add fresly ground pepper to taste. Sprinkle with parsley, if using. Serve warm alongside roast meats and gravy.