Salt and Pepper Spelt Noodle Kugel
A simplified take on traditional Jewish noodle kugel that strips away the usual sweet elements in favor of savory simplicity. This version combines tender spelt or brown rice noodles with eggs and oil, seasoned only with salt and black pepper. The result is a comforting, golden-brown casserole with a custard-like interior and optional crispy top. Perfect for Shabbat dinners, potluck gatherings, or as a hearty side dish alongside roasted meats. The clean flavors make it versatile enough to complement both simple weeknight meals and special occasion spreads.
Ingredients
- 10 oz medium spelt noodles or brown rice fettuccineegg noodles1:1vegetariangluten-freeadds eggs
classic texture
- 1 cup oil
- 4 eggs, beaten
- 1 tablespoon salt
- ¼ teaspoon black pepper, according to taste
Instructions
- 1
Preheat oven to 425 degrees Fahrenheit
- 2
Cook noodles according to package directions
- 3
Drain noodles and return to pot
- 4
Allow noodles to cool to room temperature
- 5
Add oil, beaten eggs, salt, and black pepper to cooled noodles
- 6
Mix ingredients well
- 7
Pour mixture into 9- x 13-inch pan
- 8
Cover and bake for one hour
- 9
For crunchy top, uncover and bake 10 to 15 minutes more
Tips
Cool noodles completely before adding eggs to prevent scrambling
For extra flavor, use olive oil instead of neutral oil
Press mixture firmly into pan for more cohesive slices
Good to Know
refrigerate up to 3 days covered
assemble up to 1 day ahead, bake before serving
cut into squares, serve warm or room temperature
Common Mistakes
cool noodles completely to avoid scrambled eggs
don't skip covering during initial bake to prevent drying
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular wheat noodles instead of spelt?
Yes, any medium-width egg noodles or fettuccine work well. Cook according to package directions and proceed with recipe.
What if I want to make this dairy?
Replace oil with melted butter for richer flavor. You can also add a splash of milk or cream to the egg mixture.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or warm whole dish in 350F oven.