Salt & Pepper Noodle Kugel
A straightforward savory noodle kugel built around the family formula of wide noodles, eggs, oil, matzah meal, salt, and black pepper. The old card left out the noodle package size, exact seasoning, pan size, and bake instructions, so the website version standardizes those details for a repeatable result.
Ingredients
Equipment
Method
- Preheat the oven to 375°F / 190°C. Lightly grease a 9×13-inch pan.
- Cook the noodles in salted water according to package directions, stopping about 1 minute before fully tender. Drain very well.
- In a large bowl, whisk the eggs, oil, matzah meal, salt, and pepper until evenly combined.
- Add the drained noodles and toss until every noodle is coated with the egg mixture.
- Spread the mixture evenly in the prepared pan.
- Bake uncovered for 50-60 minutes, until the center is set and the noodles across the top and edges are browned and crisp.
- Let stand 10-15 minutes before cutting.
Notes
Recipe #125
Category: Kugels, Sides & Knishes
Yield: About 10-12 servings
Method: Savory baked noodle kugel
Prep: About 15 minutes
Bake: 375°F / 190°C for 50-60 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when using pareve egg noodles. Texture: Tender noodles inside with browned, slightly crisp noodles across the top and edges. Best feature: No dairy and no sweet ingredients – just a savory, peppery kugel that works alongside meat meals.
Package Size and Bake Details Standardized
The family card says only "1 bag" wide noodles. Because it uses eight eggs, the website version standardizes the bag to 1 pound / 454 grams. Savory salt-and-pepper noodle kugels are commonly baked around 375°F until the top is browned and crisp, so this version uses a 9×13-inch pan and a 50-60 minute bake.
What a Beginner Should Look For
Noodles: Slightly undercooked before baking so they do not become mushy. Egg mixture: Evenly coating the noodles. Finished kugel: Firm center with browned, crisp noodles on top and around the edges.
Season to the Family Table
Salt-and-pepper kugel should taste distinctly savory, but the family card did not record seasoning amounts. The listed 2 teaspoons salt and 1 teaspoon pepper give a clear starting point for a 1-pound noodle batch. Adjust future batches to your family preference.
Beginner Tips
- Undercook the noodles by about 1 minute before baking.
- Drain noodles very well.
- Mix the matzah meal thoroughly so it does not form dry pockets.
- Bake uncovered for crisp top noodles.
- Let the kugel rest before cutting.
- Add a sauteed diced onion for a more aromatic savory kugel.
- Use extra-wide egg noodles for a chunkier texture.
- Sprinkle a little paprika over the top before baking.
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