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zehnder's buttered noodles recipe
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Zehnder's Buttered Noodles Recipe (Tested 3 Times)

A copycat zehnder's buttered noodles recipe made with wide egg noodles, real butter, and starchy pasta water for a glossy, restaurant-style coating.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 285kcal

Ingredients

For the noodles:

  • 12 oz wide egg noodles
  • 1 tablespoon kosher salt (for the pasta water)

For the butter finish:

  • 6 tablespoon unsalted butter
  • 1/4 cup reserved pasta water
  • 2 tablespoon fresh parsley, chopped
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  • Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt.
  • Add the wide egg noodles and cook according to package directions, pulling them 30–60 seconds early so they stay slightly firm.
  • Right before draining, scoop out and reserve ¼ cup of the pasta water.
  • Drain the noodles in a colander without rinsing.
  • In a large skillet over medium-low heat, melt the butter until just liquid — do not let it brown.
  • Add the drained noodles and reserved pasta water to the skillet. Toss with tongs for 1–2 minutes until the noodles are evenly coated and glossy.
  • Season with kosher salt and black pepper to taste, then sprinkle with chopped parsley.
  • Serve immediately while the butter coating is still glossy and warm.

Notes

  • Do not rinse the noodles after draining — the starch left on them helps the butter cling instead of pooling.
  • Reserve the pasta water before you drain, not after. Once it's down the drain, it's gone.
  • Wide, ribbon-cut egg noodles are essential for matching the original texture; thin egg noodles don't hold the coating the same way.
  • For a dairy-free version, use a high-fat plant-based butter (80%+ fat) for the closest texture match.
  • Leftovers keep in the refrigerator for up to 3 days; refresh with a splash of water or milk and a fresh pat of butter when reheating.
  • This recipe does not freeze well — the butter coating separates and turns watery once thawed.
  • If prepping ahead, toss the drained noodles in a light coating of butter before refrigerating, then finish with the remaining butter and hot water just before serving.