This dish is wonderful no matter what egg pasta you use. And the Greek feta can be found at most supermarkets.
Recipe information
Total Time
30 min
Yield
Makes 8 to 10 side dish servings
Ingredients
1 pound dried egg noodles or egg pasta
1 stick (1/2 cup) unsalted butter
6 ounces Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 1/2 cups)
Preparation
Step 1
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.
Step 2
While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
Step 3
Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper.
