Brown Butter Noodles

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Salt and melted, caramelized butter come together to make this traditional Pennsylvania Dutch side dish. While brown butter noodles may be the most simplistic pasta dish you ever serve up, they are packed with immense flavor that will have your family asking for more of these noodles!

this recipe!

Brown Butter Egg Noodles - A Traditional Dish for the Mennonite and Amish Community

To this day, brown butter noodles is a dish that, every time I make it, I am reminded of my dear grandma. This was one of her favorite dishes to serve up to her us, her grandchildren, because she knew just how much we loved them.

Every time I serve these up to my family, my daughters face lights up with excitement to see a big bowl of this on the table. She will try to load her plate up with more than an adult sized portion and we have to talk about "eyes being bigger than our stomachs."

If you are familiar with Mennonite and Amish style cooking, then you are probably already familiar with brown butter noodles. Otherwise, this may be a new, kind of strange way to eat noodles. I mean, butter poured over pasta. What?! Just trust me on this one. They are fantastic!

In the Plain Community, these are served quite often and for nearly every occasion. As a child, I enjoyed these when we would share meals with family and friends for Sunday dinners or on special occasions such as Thanksgiving, Christmas, and Easter! My mom would, also make them as a quick, weeknight side dish, as well.

Looking for other traditional Amish/Mennonite recipes? You'll want to try these cheesy cheddar potatoes, this Amish white bread, or these Amish sticky buns!

Make these simple browned butter noodles for yourself and incorporate them into the food culture in of your own home!

Ingredients

Egg Noodles. Please choose quality egg noodles for this, such as Mrs. Miller's Old Fashioned Homemade Egg Noodles or any other, comparable brand of egg noodles. Do not try using regular pasta (like macaroni), as it will not turn out the same.

Butter. Salted or unsalted are both fine. Just be sure to use a better-quality butter, as I have discovered, a low-quality butter will not brown/caramelize properly.

Salt.

Three ingredients. Yup, that's really it! Easy, right?

Directions

Boil water on the stovetop, then add egg noodles.

Cook according to the package directions, then drain.

While the noodles are boiling, place a frying pan or a small saucepan on the stovetop. Set the burner temperature to medium or medium-low.

Put the butter into the pan.

In a few moments, the butter will melt and then, begin to boil and foam up. Stay right by the stove, because this process all happens very quickly!

Watch as the butter boils and foams up. Soon, the sizzling will lessen and the foam starts to look a little brown.

At this point, begin to swirl/swish the pan slightly to get the foam to move to get a peek at the butter underneath. When the butter has turned a medium-dark shade of brown, turn off the burner and remove the pan from the heat and set aside.

Transfer the drained egg noodles to a large bowl, pour the butter over top, and add the salt.

Toss well to thoroughly coat all the noodles in the butter and salty goodness.

Serve immediately and Enjoy!

Serving Suggestions

• Serve this along side traditional Amish and Mennonite dishes such as Poor Man's Steak (recipe coming soon!), barbecue meatballs, ham balls, or roast beef for an easy, yummy side. It is just perfect for either weeknight dinners or Sunday lunch!
• These noodles make a perfectly delicious accompaniment for holiday dinners - Christmas, Thanksgiving, and Easter!
• Serve these buttery noodles alongside any of your own, family favorites!

Storage Suggestions

Refrigerate: If you have leftover Brown Butter Noodles, refrigeration is the best way to keep them fresh. Allow the noodles to cool to room temperature before transferring them to an airtight container. Ensure that the container is sealed properly to prevent moisture and odors from affecting the flavor. Stored this way, your brown butter noodles will stay good for up to a week in the refrigerator.

These can be frozen and eaten later, however, the freezing and thawing process may dry them out if there is not a lot of extra butter left in with them.

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