Cook the noodles in boiling
salted water till tender, then drain, and mix with the butter.
At the same time, in a large bowl, with a fork, beat the eggs with the curd
or cream cheese, then beat in the sour cream. Add salt and nutmeg, if using,
and mix in the cooked pasta. Pour into a baking dish and bake at 350 F (180
C) for 30 minutes, or until set.
Use vermicelli instead of flat noodles.
This kugel can also be a sweet dessert. In this case, do not add salt or
nutmeg to the cheese mixture. Add instead 1/2 cup (125 g) sugar, the grated
zest of an orange or a lemon and 3/4 cup (100 g) black or golden raisins, or
dried pitted cherries.
From The Book of Jewish Food, by Claudia Roden. Copyright 1996 by Claudia
Roden. Reprinted with permission from Alfred A. Knopf, Inc.