Egg Noodles with Lemon and Herbs

These old-fashioned egg noodles are the perfect accompaniment to spring chicken ragout.

  • Servings: 4
Egg Noodles with Lemon and Herbs

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.


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