Kugel Recipes for National Pasta Month

March is National Pasta Month! Yes, that’s a thing. To celebrate, here are three fabulous, hearty kugel recipes.

“My mom used to put (iced sugar flakes) on the kugel,” chef and restaurateur Susan Feniger (Border Grill, “Too Hot Tamales”) told the Journal.

Although Feniger is a fan of savory kugel, her mother’s recipe is one of her favorites.

Kugel Noodles

© 2015, Mary Sue Milliken and Susan Feniger, BorderGrill.com

1 pound egg noodles, cooked
2 sticks of butter, plus more for garnish
1 cup of sugar
6 egg yolks
6 whipped egg whites
2 cups sour cream
2 cups of cottage cheese
icing sugar flakes

Preheat oven to 350°F.
Cream the butter until softened. Add sugar, egg yolks, sour cream and cottage cheese. Then add the cooked noodles. Add salt and pepper to taste. Then add the whipped egg whites.
Place the noodle mixture in a buttered and lightly floured deep casserole dish and top with plenty of frosted flakes. Arrange slices of butter on top and bake for about 30 to 40 minutes.

Salt and pepper kugel
Photo courtesy of CW Silverberg

CW Silverberg, host of “Schmoozing and Cruising” on ChaiFlicks, has strong memories of kugel from his youth. “My mom makes salt and pepper kugel, which is like a savory, crunchy (treat),” Silverberg told the Journal. “She would prepare the noodles, beat the egg into the noodles, then pour hot oil into the egg noodle mixture.”

Silverberg says her mother would make the kugel mixture, then bake it to set.

“Before she puts it in the oven, you need to scrape that bowl.” Nobody was looking; you just scooped it up and ate as much as you could before getting into trouble. -C.W. Silverberg

“Before you put it in the oven, you have to scrape that bowl,” he said. “No one was looking; you just scooped it up and ate as much as you could before getting into trouble.

It was his Friday treat, before Shabbat.

Salt and pepper kugel

1 lb. thin egg noodles (the short, skinny kind)
6 eggs
¼ cup canola or other neutral-flavored oil
Lots of salt and pepper, as the name suggests

Cook the noodles according to the instructions. Drain then let cool slightly. Rinse with lukewarm water. Place the drained and rinsed noodles in a large bowl and set aside.
Preheat oven to 350°F.
Pour ¼ cup oil into a baking dish (I like to use Pyrex for this as it gives a wonderful crispy noodle crust) and place the baking dish for 15 minutes.
Meanwhile, crack and mix six eggs in a small bowl.
Pour the eggs over the noodles. Mix together.
Next, pour the preheated oil into the egg and noodle mixture. Stir vigorously to emulsify the mixture and add salt and pepper to taste. Although I prefer the heavier two, I recommend being gentle with the seasoning at first because it’s hard to come back with too much salt and/or too much pepper. At this point, the mixture should resemble carbonara-looking pasta. This is where you can taste the seasoning. Enjoy it; it is really delicious !
Pour the mixture into the preheated baking dish. Increase oven temperature to 375 degrees. Cook for about an hour; check after 45 minutes. Let cool slightly and enjoy this crispy crust.

Ramen Noodle Kugel
Photo courtesy of Nina Safar @kosherinthekitch

Nina Safar created a tasty kugel mash-up.

“This recipe fuses comfort food favorite Ramen noodles with a Shabbat classic, kugel noodles,” cookbook author Safar, the food blogger behind Kosher in the Kitch, told the Journal. “(It’s a) dish that everyone will enjoy.”

Ramen Noodle Kugel

2 packages of ramen noodles
1 teaspoon of salt
1/2 teaspoon black pepper
1 tablespoon of sugar (optional)
4 eggs

Bring a pot of water to a boil. Cook the ramen noodles in the water according to the instructions (about 3 minutes).
Once cooked, mix the noodles with salt, pepper and eggs. Add the sugar, if you add it.
Place the mixture in a round baking dish and spray the top with olive oil.
Bake at 350°F for about 25 to 30 minutes or until the edges are slightly crisp. Serve with spicy mayonnaise and chopped green onions.

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