Egg Noodles with Lemon and Herbs


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


  • 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

  • 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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