{Sweet} Noodle Kugel Recipe - Belly Full (2024)

FAQs

Why does my noodle Kugel fall apart? ›

Once it's baked, a kugel needs to cool, otherwise it will fall apart when slicing. Give it at least an hour to cool and set up, then slice and serve it warm or at room temperature.

Kugels are a mainstay of festive meals in Ashkenazi Jewish homes, particularly on the Jewish Sabbath and other Jewish holidays or at a tish. Some Hasidic Jews believe that eating kugel on the Jewish Sabbath brings special spiritual blessings, particularly if that kugel was served on the table of a Hasidic Rebbe.

Remove from the oven and sprinkle with flaky salt. Let cool for at least 30 minutes and up to 2 hours at room temperature before serving.

Kugel is traditionally served as a side dish alongside something meaty like brisket or roast chicken. In this case it would normally be served warm, but it can also be refrigerated and eaten cold the next day. Sweeter versions can also be eaten hot or cold, and taste great with fresh cream or vanilla ice cream.

Use a big pot and a lot of water

If you use too little water and too little space, the individual noodles won't have room to separate from each other for proper cooking, and the pasta water will become too starchy, making a clumpy mess all but certain.

Tearing can be caused by your pasta dough sticking to the roller on your pasta machine. A sprinkle of cornflour should help. Pasta can also tear if you move the dough through the machine too quickly, so slowing down the process could help too.

It can be frozen for up to two months. Reheat the kugel in a 325° oven until warmed through, about 30 minutes.

This kugel can be baked up to two days before serving; reheat it in a 300 F oven for 15 minutes or so. You also can make the kugel and refrigerate it unbaked for up to a day, then bake it just before serving.

Anything perishable should go into the fridge within two hours. If perishables are sitting in temperatures of more than 90 °F, the time limit to get them into the fridge goes down to one hour. Examples include leftovers, boiled or fried rice, pasta salad, cut fruit, and poultry, meat and seafood.

It is typically served as part of a brunch or breakfast-for-dinner buffet with bagels, lox, and spreads. There are as many recipes for kugel as there are Jewish grandmothers who make it.

What does a noodle kugel taste like? ›

Her version of every Jewish holiday's favorite noodle pudding is a touch sweet and a little eggy, landing somewhere between airy and rich, with small curds from cottage cheese. Tugging on a few noodles so they breach the surface means you get golden brown bits that crunch.

Get the timing right when boiling

If not quite cooked right, egg noodles can either have an unwelcome harsh bite or a tendency to disintegrate. Getting them 'just right' isn't mere luck – it's all about timing. Once you pop your noodles into boiling water, the magic starts quickly.

Notes / Directions. Unlike spaghetti noodles, don't overcook egg noodles or they'll fall apart when stirred during rehydration. The spiral shape of egg noodles have a tendency to make them stack and nest in each other, separate best as you can to avoid large clumps.

You see, the reason those noodles in your homemade soup end up a soggy mess is that they're low alkaline. That means once submerged in a liquid and placed in the fridge, the noodles begin to absorb the liquid. If noodles absorb too much water, then they become soft and gummy as a result.

To answer the first question, unfortunately there is no way I know of to prevent noodles from continuing to absorb liquid as they rest. The best course of action would be to set aside any soup that you think you are going to have leftover before adding the noodles.