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EGG NOODLES WITH GRUYERE (for four)
¾ pound medium egg noodles
salt and freshly ground black pepper to taste
1/8 teaspoon ground nutmeg
2 tablespoons butter
¼ pound grated Gruyere or Swiss cheese
- Cook the noodles in boiling salted water until tender, about 8 minutes. Drain and reserve ¼ cup of the cooking liquid. Return noodles to the pot. Add salt and pepper to taste, nutmeg, butter and the cooking liquid. Add the cheese. Toss well to blend over medium heat. Serve immediately.
from Pierre Franey, published in the New York Times, March 18, 1992