| Heat
6-8 quarts of water and 1 tablespoon of salt in a deep stockpot
until the water comes to the boil.
Add
the dried egg noodles and stir so that the noodles do not
stick to one another.
Cook
the noodles until they are just tender, about 6 minutes. Drain
the noodles and place them in a large bowl.
Add
the chopped thyme, parsley and salt and pepper to taste and
toss with the noodles. Serve the noodles immediately while
hot.
|
