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Savory Noodle Kugel

Here's a simply delicious take on the Ashkenazi tradition of steamed puddings featuring eggs and starch. My nondairy noodle kugel stars pappardelle (wide noodles) that look beautiful as they brown on top and provide substance and texture to the dish, spiced up from a liberal sprinkling of pepper and crushed red pepper flakes. This recipe comes from The Essential Jewish Cookbook.
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Ingredients Method Notes

Ingredients
  

  • 4 tablespoons extra-virgin olive oil divided
  • 8 ounces pappardelle pasta broken roughly in half
  • 1 medium yellow onion finely chopped
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 3 garlic cloves minced
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 6 eggs

Method
 

  1. Preheat the oven to 350°F. Grease the bottom and sides of a 9-by-9-inch baking dish with 2 tablespoons of olive oil and set aside.
  2. Cook the pasta according to package directions. Drain and set aside.
  3. Warm 1 tablespoon of olive oil in a medium nonstick skillet over medium-high heat. Add the onion, season with salt and pepper to taste, and cook 3 to 5 minutes or until softened, stirring frequently. Add the garlic and red pepper flakes, and cook for 1 minute, stirring constantly. Set aside.
  4. In a large bowl, lightly beat the eggs, then fold in the noodles, onion mixture, remaining 1 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon pepper, plus more to taste.
  5. Transfer to the baking dish and spread in an even layer.
  6. Bake until golden and slightly crispy, about 30 minutes.Let rest for about 5 minutes, then serve warm or at room temperature.

Notes

Variation Tip: For extra crunch, sprinkle panko breadcrumbs on top before baking.