Buttered Noodles with Caraway

Buttered Noodles with Caraway
Serves 4 as a side dish, 2 as an entrée

The caraway seed brands this as kind of a German pasta but change to pignola (pine nuts) and you're in Italy.

By the way, don’t get crazy with the caraway seeds and add more; they have a terrific flavor but they’re powerful. Another "less is more" caution.


Coarse salt
8 oz egg noodles
1 Tbsp caraway seeds
3 Tbsp unsalted butter
¼ cup coarsely chopped fresh flat-leaf parsley


Get your salted water boiling, then add noodles and cook, according to package instructions, until almost al dente.

While waiting for water to boil toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat and add butter to skillet, swirling gently until butter has melted.

When noodles are ready, drain them, put them back in the pot and pour the caraway seeds & butter over the noodles. Stir in parsley, add a little salt & pepper, and serve ‘em up.