Can I use angelhair for noodle kugel?
Due to a miscommunication, a family member cooked a whole box of angelhair, when we needed about 1/10 for soup. So now I have a mountain of cold angelhair, and no idea what to do with it.
I always loved sweet noodle kugel, never made it, and all recipes I seem to find online call for wide egg noodles (such as the link below)
I am concerned that if I substitute angelhair, I will just get mush.
Do you think I can do it? And does anyone have a great noodle kugel recipe for a first time try?
we use vermicelli in my family so I suppose it's similar to angel hair pasta though I prefer the eggy ones which are more yellow.
my recipe is the English type - we don't use cottage cheese or sour cream in ours. The problem is I have only made it with hot cooked noodles not cooked and cold. It may be impossible to separate now. I use beaten eggs, lots of sugar, cinnamon, raisins and mix all together, then blob in strawberry jam and bake in the oven. Just be careful not to cook more than about 25 mins at 350 or it dries out. I can't give you proportions because I have never measured!
Kugel Yerushalmi absolutely DOES work with angel hair. In fact, that's what should be used for it. Kugel Yerushalmi was my first thought after reading the OP's post. It's the only reason I keep angel hair in the house at all.
This is a parve kugel and a little unusual to many American tastes but it's positively addictive. Simple to make if you don't mind caramelizing sugar, all you need is oil, eggs, angel hair, black pepper, and sugar.
I use this recipe, adapted from Joan Nathan:
6 c. water
2 1/2 tsp salt
12 oz. angel hair pasta
3/4 tsp. fresh black pepper
3 eggs, lightly beaten
1 c sugar
1/3 c oil
Preheat oven to 350 and oil a 9 x 13 baking dish.
Boil water, add 1/2 tsp salt and cook pasta about 5 min, or until al dente. Drain, rinse in cold water, and pour into a bowl. Mix in pepper, 2 tsp salt, eggs, and 2/3 c sugar until well blended.
Heat oil in a small saucepan and add 1/3 c sugar. Cook over medium heat, stirring constantly, until sugar melts and begins to turn brown.
Pour sugar mixture over the pasta, mixing well. Some will harden in clumps, but as long as they're not too big it's not a problem.
Pour into baking dish and bake 1 hour.