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If you’re craving a simple, home-cooked side dish to support everything from pot roast to roast chicken, this is the perfect tutorial for you. As a classically-trained chef, I’ve made buttered noodles all the ways you can imagine, and this is my favorite method, tested and perfected.
Table of Contents
The secret to perfect buttered noodles is to always salt the pasta cooking water. How salty? A former culinary teacher weighed in with this take: “Always make your pasta cooking water as salty as the sea.” Of course you can always add salted butter or extra salt on top, but for truly seasoned noodles from top to bottom, salt your pot of water.
You can make noodles up to 3 days in advance, too. My preferred method for hydrating cooked pasta, without drying it out, is to reheat it in water. You can do that with boiled water or in the microwave, and I explain both methods below.
Top your buttered pasta with fresh cracked pepper and Parmesan cheese, or serve with meatloaf, Swedish meatballs, Beef Bourguignon, and more.
Butter Noodles Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Noodles: Egg noodles are classic, but substitute the pasta of your choice. Just remember that different noodles require different cooking times, so check the cooking instructions on the package, just to be sure.
- Butter: I like at least ¼ cup butter (½ stick), but you can use more or less to your taste.
- Salt and pepper: Salt is crucial to make the flavor of the butter pop. I pass black pepper at the table so people can add it if they want it.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil (I use one tablespoon of salt for every 4 quarts of water). Add the noodles and cook according to your package directions. Drain well.
- Pour the pasta into a colander set over the kitchen sink to drain. Return the cooked noodles back to the hot pot, and stir in the butter until melted and the noodles are evenly coated. Season to taste with salt and pepper.
Recipe tips and variations
- Yield: One pound of dried egg noodles makes about 8 cups cooked noodles. It’s enough for 4 servings, 2 cups of noodles per person.
- Storage: Cover and refrigerate extra cooked noodles for up to 3 days. Reheat in the microwave (cover with plastic wrap or a damp paper towel).
- Cheese: A sprinkle of grated Parmesan is great on buttered noodles. Honestly, I love the kind in the green shaker here.
- Herbs and spices: Add a pinch of minced fresh parsley, some red pepper flakes, or some dried Italian seasoning.
- No rinsing: Don’t rinse the noodles while they are in the colander. The heat of the noodles and the pot melts the butter so it coats the noodles, and this prevents them from sticking together.
- Chicken Stroganoff: With mushrooms in a creamy gravy, just begging for a bed of egg noodles!
How to Store Buttered Noodles
Store leftover buttered noodles covered in the refrigerator for up to 4 days. A plastic bag or glass container works well.
Buttered noodles are best reheated in boiling water (which removes the butter, so you’ll have to add more). Here are two easy ways:
- Add cold noodles to a bowl, then top with boiling water and let sit to heat for a minute or two. Drain well, then add more butter and salt.
- Add cold noodles to a bowl, then add cold water to cover and plastic wrap to seal. Microwave on HIGH for 1-minute intervals until heated through. drain well, then add more butter and salt.
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Buttered Noodles
Ingredients
- 16 ounces egg noodles (see note 1)
- 1/4 cup butter (½ stick, or to taste, see note 2)
- Salt and freshly ground black pepper (see note 3)
Instructions
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
- Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Garnish with Parmesan cheese and parsley if desired.
Recipe Video
Notes
- Noodles: Egg noodles are classic, but substitute the pasta of your choice. Just remember that different noodles require different cooking times, so check the cooking instructions on the package, just to be sure.
- Butter: I like at least ¼ cup butter (½ stick), but you can use more or less to your taste.
- Salt and pepper: Salt is crucial to make the flavor of the butter pop. I pass black pepper at the table so people can add it if they want it.
- Yield: One pound of dried egg noodles makes about 8 cups cooked noodles. It’s enough for 4 servings, 2 cups of noodles per person.
- Storage: Cover and refrigerate extra cooked noodles for up to 3 days. Reheat in the microwave (cover with plastic wrap or a damp paper towel).
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Is this recipe the same as the directions on the package
Or if I followed the directions on the noodles/pasta would i get same results
Hi Brian, since different types of noodles have different cooking times, I would follow what’s on the package of the type you are planning to use. Hope you love them! – Meggan
Exactly what I wanted. Simple. Tasty. I used โsmokedโ black pepper. Perfect with the braised short ribs and sauce I had prepared.
Sounds delicious, Carol! Take care! – Meggan
Theyre good. I’m a teen and trying to learn how to cook for myself so I tried this. My dog liked them too.
I’m so glad you loved it, Alexis! I hope you continue to learn to cook! – Meggan
LOVE IT!! thanks!
You’re welcome, Marilyn! So glad you love it! – Meggan
It was great thanks for the recommendation!!!!
Thanks Meg, glad you enjoyed! – Meggan
I did the same thing to my noodles and everyone loves them… I came up with an idea too of baking chicken with cream cheese, 1/2 ranch packet, Swiss & cheddar cheese placed it on chicken and 1/2 way threw I added buttered bread crumbs on top… I served it together and it was a hit…
omg this shii was bussin recpectfully
So easy and exactly what I wanted.
Yum. No such thing as too much butter. Try this idea on white rice. I love it also.