Buttered Noodles

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Ribbon noodles are also called tagliatelle. They can be plain, or green with spinach added to the dough. Noodles make a good accompaniment for recipes with a rich sauce.


  • 225 g/8 oz ribbon noodles
  • 25 g/1 oz butter
  • freshly milled black pepper
  • 25–50 g/1–2 oz grated Parmesan cheese


    Add the noodles to a pan filled with plenty of boiling salted water. Bring back to the boil and cook for 12 minutes. Fork out a small piece of pasta and test by biting it – pasta when cooked should be tender but still a little chewy. Drain the noodles at once in a colander. Add the butter to the hot pan, return the noodles and add a good seasoning of freshly milled black pepper. Using two forks lift and turn the noodles in the melted butter. Tip into a hot serving dish and serve with the Parmesan cheese for sprinkling on top.