Food & Cooking Recipes Ingredients Pasta and Grains Egg Noodles with Lemon and Herbs 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu. Ingredients 1 tablespoon plus ¾ 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 ½ bunch) 1 ½ teaspoons grated lemon zest ⅛ teaspoon freshly ground black pepper Directions 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. 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. Rate it Print