| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Egg noodles |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Unsalted butter |
| 2 |
tb |
Dijon mustard |
| 1 |
ts |
Fresh lemon juice |
|
|
Dash of cayenne pepper |
|
|
Small handful chopped fresh parsley |
INSTRUCTIONS
MUSTARD BUTTER:
Bring 3 or 4 quarts of water to a boil. In the meantime prepare the mustard
butter. Cream the butter with the remaining ingredients by hand, or use a
food processor or blender.
Add the noodles and salt to the boiling water. Cook the noodles until al
dente. (The time needed will depend greatly upon the thickness of the
noodles, so the best test is simply bite into a noodle to determine whether
it is done.) Drain the noodles thoroughly and toss with the prepared
butter until each strand is coated. Serve at once. Serves 6 Typed in
MMFormat by cjhartlin@msn.com Source: Cookbook Digest March/April 98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Mar 7, 1998
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