Food & Cooking Recipes Ingredients Pasta and Grains Egg Noodles in Caraway Butter 4.8 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 Serve these fluffy, aromatic noodles alongside our Swedish Meatballs. Ingredients Coarse salt 8 ounces egg noodles 1 tablespoon caraway seeds 3 tablespoons unsalted butter ¼ cup coarsely chopped fresh flat-leaf parsley Directions 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. 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. Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary. Print