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Cook and drain noodles. Add lemon zest and butter and toss to melt the butter. Pour in sugar, salt, and cinnamon. Stir to combine. Add beaten eggs, milk, and peaches. Stir to combine. Taste and adjust seasonings, adding more salt or sugar as needed. Pour noodles-including all the liquid-into a buttered 9 x 13-inch baking dish. Place the corn flakes into a large Ziploc bag. Crush them slightly. Melt butter and stir in brown sugar. Pour this in with the corn flakes and toss to combine. Sprinkle corn flakes over the top. Bake kugel for 45 minutes, or until golden brown. Serve warm.
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Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
Motorized pasta rolling — hands-free, three cutters included
Italian-made chrome pasta roller — 10 thickness settings