Ingredients
1
lb dried egg noodles or egg pasta
1
stick (1/2 cup) unsalted butter
6
oz Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 1/2 cups)
Directions
1.
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.
2.
While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
3.
Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper.
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