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Egg Noodles in Caraway Butter

Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, February 2005


  • Coarse salt
  • 8 ounces egg noodles
  • 1 tablespoon caraway seeds
  • 3 tablespoons unsalted butter
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


  1. Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.

  2. Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.

  3. Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.


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