Buttered Noodles

Serves 1
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Directions

  1. 1Start by boiling your pasta with as little water as possible.
  2. 2Start by boiling your pasta with as little water as possible.
  3. 3Start by boiling your pasta with as little water as possible.
  4. 4Reserve at least a quarter-cup of the liquid before draining the noodles.
  5. 5Reserve at least a quarter-cup of the liquid before draining the noodles.
  6. 6Reserve at least a quarter-cup of the liquid before draining the noodles.
  7. 7While the pasta cooks, melt the butter in a pan.
  8. 8While the pasta cooks, melt the butter in a pan.
  9. 9While the pasta cooks, melt the butter in a pan.
  10. 10Chop up some garlic, which is optional, but adds a lot of flavor.
  11. 11Chop up some garlic, which is optional, but adds a lot of flavor.
  12. 12Chop up some garlic, which is optional, but adds a lot of flavor.
  13. 13Sauté the minced garlic until golden and fragrant.
  14. 14Sauté the minced garlic until golden and fragrant.
  15. 15Sauté the minced garlic until golden and fragrant.
  16. 16Pour in the reserved pasta water to create a smooth emulsion.
  17. 17Pour in the reserved pasta water to create a smooth emulsion.
  18. 18Pour in the reserved pasta water to create a smooth emulsion.
  19. 19Stir in the soy sauce, parmesan, and red chili flakes until combined.
  20. 20Stir in the soy sauce, parmesan, and red chili flakes until combined.
  21. 21Stir in the soy sauce, parmesan, and red chili flakes until combined.
  22. 22Toss in the cooked noodles and mix until homogeneous.
  23. 23Toss in the cooked noodles and mix until homogeneous.
  24. 24Toss in the cooked noodles and mix until homogeneous.
  25. 25Allow any clinging water to help thin the sauce and mix thoroughly until every strand is evenly coated and glossy.
  26. 26Allow any clinging water to help thin the sauce and mix thoroughly until every strand is evenly coated and glossy.
  27. 27Allow any clinging water to help thin the sauce and mix thoroughly until every strand is evenly coated and glossy.

Ingredients

  • 16 oz Egg noodles
  • 16 oz Egg noodles
  • 16 oz Egg noodles
  • 3 tbsp Butter
  • 3 tbsp Butter
  • 3 tbsp Butter
  • 6 cloves Garlic, minced
  • 6 cloves Garlic, minced
  • 6 cloves Garlic, minced
  • 1 /3 cup Parmesan cheese, grated
  • 1 /3 cup Parmesan cheese, grated
  • 1 /3 cup Parmesan cheese, grated
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tsp Red chili flakes
  • 1 tsp Red chili flakes
  • 1 tsp Red chili flakes
  • 1 /4 cup Reserved starchy pasta water
  • 1 /4 cup Reserved starchy pasta water
  • 1 /4 cup Reserved starchy pasta water

Equipment

pan

Tips

  • Boil pasta with as little water as possible to get the highest concentration of starch.
  • Use egg-based noodles.
  • Sauté garlic until golden and fragrant before adding pasta water to create an emulsion.
  • Allow clinging water on the noodles to help thin the sauce.
Buttered Noodles | Clip Recipe