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Forum -> Recipe Collection -> Kugels and Side Dishes
A dumb question about noodle kugel



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ectomorph




 
 
    
 

Post Thu, May 01 2014, 10:43 pm
Can I make a sweet noodle kugel out of elbow or penne macaroni?

I love noodle kugel but have never made it before.
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vintagebknyc




 
 
    
 

Post Thu, May 01 2014, 10:58 pm
I've always used egg noodles. now I'm craving sweet kugel with pineapple. thanks! Wink
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greenfire




 
 
    
 

Post Fri, May 02 2014, 12:41 am
try it - pasta is pasta ... let us know the results
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penguin




 
 
    
 

Post Fri, May 02 2014, 12:47 am
I've tasted a kugel made w spaghetti. It's not the same. But if it's a very good recipe you might not notice - meaning, a very zaftig recipe with plenty of oil and sugar...
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dee's mommy




 
 
    
 

Post Fri, May 02 2014, 12:56 am
I sometimes make a cheese noodle kugel, and I have used all kinds of pasta with it: egg noodles, macaroni, spirals, and bow ties.
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greenfire




 
 
    
 

Post Fri, May 02 2014, 8:26 am
dee's mommy wrote:
I sometimes make a cheese noodle kugel, and I have used all kinds of pasta with it: egg noodles, macaroni, spirals, and bow ties.


aka casserole - but does it stick together ?
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Pineapple




 
 
    
 

Post Fri, May 02 2014, 8:29 am
Its gonna be different
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ectomorph




 
 
    
 

Post Fri, May 02 2014, 8:55 am
penguin wrote:
I've tasted a kugel made w spaghetti. It's not the same. But if it's a very good recipe you might not notice - meaning, a very zaftig recipe with plenty of oil and sugar...

Could someone recommend such a recipe?

Greenfire, I am also curious if it will stick together.
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Kitten




 
 
    
 

Post Fri, May 02 2014, 10:38 am
I've done it and the noodles stick together. If they have holes inside, like elbows, you need to crunch them a bit.
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PinkFridge




 
 
    
 

Post Fri, May 02 2014, 10:42 am
Not a dumb question at all. I think the big question is egg noodles vs. non.
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ectomorph




 
 
    
 

Post Fri, May 02 2014, 10:46 am
It's in the oven!

I used the recipe from this thread: http://www.imamother.com/forum.....61013 - The world's fastest Yerushalmi Kugel!

I made it with oil .

Then I found a pack of thin spaghetti I bought on sale a long time ago.

On another kugel thread, greenfire suggested putting in molasses to deepen the color, and I did.

When it went into the 9x13 I was worried that there wasn't enough liquid so I added 1/2 cup of water. So it's my fault if that ruins it.

I'll let you all know how it comes out!
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ectomorph




 
 
    
 

Post Fri, May 02 2014, 10:53 am
Should I have covered it before putting it into the oven? I can still cover it if someone answers fast
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Kitten




 
 
    
 

Post Fri, May 02 2014, 10:54 am
I never cover my kugels.
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ectomorph




 
 
    
 

Post Fri, May 02 2014, 10:57 am
Thanks Kitten! I really appreciate your quick answer.
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ectomorph




 
 
    
 

Post Fri, May 02 2014, 12:09 pm
It looks nice and brown, but there is liquid bubbling in it. I guess I did put in too much liquid. I left it in the oven an extra hour because it just didn't seem ready (at 250)
Just took it out, will let it cool before trying
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ectomorph




 
 
    
 

Post Fri, May 02 2014, 12:26 pm
Ate a peice. Taste is good. Top is too crisp to cut - what did I do wrong?
Otherwise, it tastes just like Yerushalmi kugel!!!
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greenfire




 
 
    
 

Post Fri, May 02 2014, 12:31 pm
I always cover noodle kugels or the top will get too burned ... but then uncover it toward the end - or vice versa [can't remember]
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