Herbed Pasta:
8 oz. wide egg noodles
2 quarts water
1 teaspoon salt
1 tablespoon oil
Pepper
2 tablespoons chopped fresh chives OR rosemary (or 1 tbsp. chives and 1 tbsp. rosemary)
Add salt to the water. Bring to a boil. Add noodles and oil. Cook until tender but firm (5-8 minutes).
Drain. Toss with herbs and pepper before serving.
Serve with a loaf of Italian bread buttered and sprinkled with the same herb(s) you use on the pasta.
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