Buttered Noodles
Buttered noodles are tender wide egg noodles tossed with real butter until every strand turns glossy and rich. The trick is a splash of starchy pasta water whisked into the melting butter, which emulsifies into a light, clingy sauce instead of a greasy slick. It comes together in about 20 minutes and is comforting enough to eat on its own or serve under almost anything saucy.
Bring 4 quarts of well-salted water to a rolling boil, cook 12 oz (340 g) wide egg noodles until just tender (usually 7-9 minutes), then scoop out about 1/2 cup of the starchy cooking water before draining. Return the hot noodles to the warm pot off the heat, add 6 tablespoons (85 g) of butter cut into pieces, and toss constantly while splashing in the reserved water a little at a time until the butter emulsifies into a silky glaze that coats every noodle; season with salt and black pepper, fold in grated Parmesan and parsley if using, and serve right away.
- Salt the water like the sea (about 2 tablespoons) so the noodles are seasoned from the inside, not just the butter on top.
- Always save pasta water: whisking a splash into the melting butter is what turns it from oily to glossy and clingy.
- Toss off the heat and serve immediately, because buttered noodles set up and stiffen fast as they cool.
Equipment
- Large pot
- Colander
- Tongs or wooden spoon
- Ladle or measuring cup
- Box grater
วัตถุดิบ
Noodles & Water
- 340 g wide egg noodles, about 6 cups dry
- 4 L water, for boiling
- 20 g kosher salt, for the pasta water
Butter Sauce
- 85 g unsalted butter, cut into pieces
- 120 ml reserved pasta cooking water, starchy, from the pot
- fine sea salt
- freshly ground black pepper, or to taste
To Finish (optional)
- 30 g Parmesan cheese, finely grated
- 5 g fresh flat-leaf parsley, chopped
วิธีทำ
- ขั้น01
Fill a large pot with about 4 quarts (4 L) of water, add 2 tablespoons kosher salt, and bring to a full rolling boil over high heat. The water should taste distinctly salty, since this is the only chance to season the noodles themselves.
- ขั้น02
Stir in the egg noodles and cook, stirring occasionally so they do not clump, until just tender with a slight bite, usually 7 to 9 minutes or per the package. Taste a noodle a minute early to catch them at the right point.
- ขั้น03
Before draining, dip a measuring cup into the pot and scoop out about 1/2 cup (120 ml) of the cloudy, starchy cooking water. Drain the noodles in a colander but do not rinse them, as the surface starch helps the butter cling.
- ขั้น04
Return the drained noodles to the warm pot off the heat. Scatter the butter pieces over the top and add a couple of tablespoons of the reserved pasta water, then toss steadily with tongs so the butter melts into the water rather than pooling.
- ขั้น05
Keep tossing, adding more reserved pasta water a splash at a time, until the butter turns into a glossy, slightly thickened sauce that evenly coats every strand. If it looks oily, add a bit more water and toss; if it looks watery, toss a little longer over very low heat.
- ขั้น06
Season with fine sea salt and black pepper to taste. For a richer version, fold in the grated Parmesan off the heat until it melts into the sauce, then stir through the chopped parsley. Serve immediately in warm bowls while glossy and hot.
Make ahead
Buttered noodles are best served fresh, but you can boil the noodles up to a day ahead: drain, toss with a teaspoon of butter or oil to prevent sticking, and refrigerate. When ready to serve, reheat them in the pot with the reserved (or fresh) starchy water and the butter, tossing to bring back the glossy glaze.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water or an extra pat of butter, tossing until loosened and hot; the noodles absorb butter as they sit, so they may need a little refresh. Freezing is not recommended, as the texture turns soft and the butter separates.
Variations
Parmesan & Black Pepper
Toss in 1/2 cup (30 g) finely grated Parmesan along with a generous 1/2 teaspoon of freshly cracked black pepper, using extra pasta water so the cheese melts smoothly for a cacio e pepe-style side.
Garlic Butter Noodles
Melt the butter in a skillet with 2 minced garlic cloves and a pinch of red pepper flakes for about 1 minute until fragrant, then add the noodles and pasta water and toss to coat.
Gluten-Free & Dairy-Free
Use gluten-free egg-free noodles and swap the butter for a plant-based butter alternative; finish with nutritional yeast instead of Parmesan for a savory, allergy-friendly bowl.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
คำถามพบบ่อย
What noodles are best for butter noodles?
Wide or medium egg noodles are the classic choice because their soft, ruffled edges hold the butter sauce beautifully. That said, buttered noodles work with almost any pasta shape you have, from fettuccine to elbows, so use what is in the pantry.
Why do my buttered noodles turn out greasy instead of silky?
Greasy butter noodles usually mean the butter melted into a puddle instead of emulsifying. The fix is starchy pasta water: adding a splash and tossing constantly binds the butter and water into a light sauce that clings to the noodles rather than sliding off.
Can I make buttered noodles without egg noodles?
Yes. Any long or short pasta works, and the method is identical. If you avoid egg, reach for an eggless semolina pasta or a gluten-free noodle and cook it to just tender before tossing with the butter.
How do I keep buttered noodles from drying out before serving?
Serve them right away, since they stiffen quickly as the butter sets. If they must wait, keep them covered in the warm pot and toss with an extra splash of reserved pasta water or a small pat of butter just before plating.
Are buttered noodles the same as pasta al burro?
They are close cousins. Italian pasta al burro leans on butter and Parmesan with pasta water for a glossy sauce, while American buttered noodles are often just noodles, butter, and salt. Adding cheese to your butter noodles nudges them toward the Italian version.
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