Vintage Brown Buttered Homemade Noodles Recipe (2024)

FAQs

How to thicken buttered noodles? ›

As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.

Start by bringing a pot of lightly salted water to a boil. Add egg noodles and remove from the heat once tender. Drain the noodles and rinse with tap water before adding the noodles back to the pot. Add 2 tablespoons of unsalted butter, a pinch of kosher salt and freshly ground black pepper.

Once your noodles cool for about 15 minutes, dump them in a large Ziploc bag and put the sealed bag in the refrigerator. Coating your noodles in olive oil is the key to this entire process. Not only does the oil give them a subtle flavor, it also helps to control moisture in the bag. Dry noodles are bad for business.

If you don't have any cornstarch, you can also use flour and make a beurre manie, which is fancy French for “flour butter paste” or “raw roux.” To make this little ball of thickening magic, just take equal masses of flour and butter, and mash it all up into a little paste nugget.

Buttered noodles are simple to make with your favorite pasta, butter, Parmesan cheese, salt, and pepper for a quick and easy, kid-friendly dish. Fresh herbs and a little lemon juice could be added to amp up the flavor. Perfect to serve either as-is or alongside steak, chicken, or meatballs.

The origin of buttered noodles is disputed. Everywhere from China to Rome to Germany claims to have invented the simple dish. What we do know for certain is that buttered noodles embody the simple everyday comforts so many seem to enjoy—no matter their cuisine or culture.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

Dark soy sauce has a more intense flavour and stains the noodles a beautiful mahogany colour you can see in the photo below. The light soy sauce adds extra savour without too much colour so the sauce doesn't get too dark.

A more tasty, healthy meal! You can steam so many vegetables but our favourites to pair with noodles include bok choy, broccoli, asparagus, carrots and artichokes. Not only are they super yummy and nutritious, but these vegetables are also sturdier and won't mush easily; which is crucial in a noodle dish!

For thicker noodles, add 1/2 teaspoon baking powder when you add the flour in Step 1.

How do you thicken pasta sauce with butter? ›

Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.

All you need to rescue your noodles is a bit of another Italian staple: olive oil. The method is as simple as it gets. Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up.

Use Cornstarch

Finally, Arturo says that you can make a cornstarch slurry, which is a mixture of cornstarch and water that should resemble the consistency of heavy cream. "Always make more than you need and use less than you think," he says.