Pasta with Butter (French Nouilles au Beurre d'Alsace)

If you're looking for a delicious yet simple accompaniment to a meal try this Lorraine noodles recipe. Also known as nouilles au beurre, or buttered noodles, this dish is elevated from the modest, homemade noodle by browning the finished product under a broiler until the surface turns to a slightly dried, pale gold. The result is a surprisingly intricate blend of flavour and texture perfect for serving with saucy stews and gravy-laden roasts.

4 eggs
2¼ cups all-purposed flour, unbleached
1 Tbsp. cornmeal
butter

Lightly beat the eggs together and then work them into the flour to make a smooth dough. Roll out the dough onto a very lightly floured surface and cut it into very thin strips. Sprinkle the noodles with a light dusting of cornmeal.

Preheat a broiler to high.

Bring a pot of water to boiling. Salt the water and cook the noodles for 60-90 seconds, until they are cooked through and just tender, not overly soft.

Drain the noodles, and place them in a buttered, ovenproof or pan.

Broil the Lorraine noodles for 3-4 minutes, until they turn light brown on top.

Serve the cooked noodles immediately.

Makes 4-6 servings.