New This Month

Egg Noodles with Lemon and Herbs

These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu.

  • Servings: 4

Source: Martha Stewart Living, May 1995


  • 1 tablespoon plus 3/4 teaspoon salt
  • 8 ounces wide egg noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons snipped fresh chives, (about 1/2 bunch)
  • 1 1/2 teaspoons grated lemon zest
  • 1/8 teaspoon freshly ground black pepper


  1. Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.

  2. Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.

Reviews Add a comment

  • PenelopeRB
    8 MAR, 2011
    These are quite simple and fresh tasting. I served them alongside salmon in a sake/teriyaki glaze with shiitakes and a side of sauteed chard with garlic and lemon juice. It was a nice complement.