Buttered Egg Noodles
- Servings: 4
Source: Martha Stewart Living, April 2003
- Coarse salt
- 1 pound wide egg noodles
- 1 to 2 tablespoons unsalted butter
Bring a large pot of water to a boil. Add salt and noodles. Cook until al dente, according to package instructions. Drain well. Add butter and toss to combine.