German and Czech settlers, not Italians, introduced pasta in Trexas. They began making old world noodles as soon as flour became widely available in the state in the mid-19th century. This is only one of many dishes that became immediately popular.
Serves: 4
Prep.Time: 30 minutes
2 cups milk
2 cups uncooked egg noodles
1/4 teaspoon salt or more to taste
1 tablespoon unsalted butter
2 tablespoons chopped onion
10 ounces fresh spinach -- washed and chopped
Fresh ground pepper to taste
Pinch ground nutmeg
1 hard-boiled egg, grated or sliced -- optional
Place milk, uncooked noodles, salt and butter into a large heavy saucepan; cook over low heat, stirring occasionally, until noodles are softened and milk is almost completely absorbed. Noodles should be soft and creamy in texture. In a skillet, melt butter over medium heat; add onion and cook until just soft. Stir in spinach and cook until leaves are just wilted. Mix spinach into noodles; heat through. Before serving, sprinkle with pepper and nutmeg; top with egg if desired.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved