Dilled Egg Noodles are a simple side dish that’s perfect for pairing with any meal, especially with a German recipe. They have a slightly chewy texture and a buttery flavor with lots of fresh dill and a little paprika.

 
To get the texture right for these Dilled Egg Noodles, it’s important to use Kluski noodles which you should be able to find in a well stocked grocery store. If not you can order them online.
Kluski noodles are slender and much thicker than broad egg noddles. They need a little longer to cook and they have a dumpling-style texture that is perfect for the southern kitchen.

 
Kluski noodles are also great for making chicken soup as they do not get soggy. They are some of my favorite noodles to buy and they taste (almost) like homemade.
More Noodle Recipes

Cream Cheese Noodles
Cabbage and Noodles
Homemade Spaetzle

Dilled Egg Noodles

8 ounces egg noodles (preferably kluski noodles)
4 tablespoons melted salted butter
2-3 tablespoons chopped fresh dill
1/2 teaspoon Hungarian paprika
salt and pepper

Cook noodles according to package directions in salted water. Kluski noodles have a chewy texture so be careful not to overcook them thinking they are not done.

Drain noodles and transfer to a serving bowl.

Pour butter over noodles and sprinkle with dill and paprika. Stir.

Season to taste with salt and pepper.

Recipe adapted from Cuisine: Creative Comfort Food
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