Ingredients for - Amish Noodles
How to cook deliciously - Amish Noodles
1. Stage
Melt the butter in a large heavy saucepan over medium heat. Stir constantly for five to seven minutes until the butter turns golden brown. Editor's Tip: The key to making brown butter is moving the milk solids around while the butter cooks. You don't want the milk solids to stick to the bottom of the pan or they'll burn. Gently browning those solids gives brown butter its rich, nutty flavor.
2. Stage
Whisk in the broth and bouillon, and bring the liquid to a boil. Stir in the dry egg noodles, then return the liquid to a boil. Cover the saucepan and remove it from the heat. Allow the noodles to sit in the covered pan for 15 to 20 minutes, until tender. If desired, serve the noodles topped with ground black pepper. Editor's Tip: Strain the noodles from the cooking liquid when tender (ideally al dente). If the noodles sit in the broth too long, they'll soak it up and become mushy. But don't throw out that cooking liquid! Saving pasta water is a secret of chefs, who use it as a base to make more voluptuous sauces—and this pasta water is packed with browned butter and chicken flavor. Transfer the cooled liquid to a separate, sealed container. Store it in the fridge for three to four days, or freeze it for up to three months.
