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Recipes with wide egg noodles

3 recipes that use wide egg noodles, with photos, step-by-step instructions and cook times. The quickest, Mákos tészta (Hungarian poppy seed pasta), takes 17 minutes. It is most often cooked with butter, lemon zest and poppy seed.

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Mákos tészta (Hungarian poppy seed pasta)

Mákos tészta surprises people who meet it outside Hungary: hot wide noodles tossed in butter and finely ground poppy seeds with sugar, eaten as a main course, often on a Friday after a bowl of soup. Children across Hungary grow up on it, and grown-ups still order it in school-canteen-style restaurants in Budapest. The trick is grinding the seeds; whole poppy seeds just roll off the pasta, and the most common mistake is using them unground, which gives a gritty dish with little flavour. Chef's tip: a spice or coffee grinder turns poppy seeds into a fragrant, slightly oily powder in 20 seconds; grind them just before cooking.

17 minHungarianPasta & Noodles
by KrazyBadal 0 views

Lokshen kugelSweet noodle pudding

In Ashkenazi homes from Haifa to Jerusalem, a tray of sweet lokshen kugel comes out for Shavuot, when dairy meals are the custom, and again for break-fast tables after Yom Kippur. Wide egg noodles are bound with eggs, soft farmer cheese and soured cream, studded with raisins and baked until the top noodles turn crisp and brown while the middle stays soft and custardy. Serve it warm or at room temperature in squares, with fruit compote or a spoon of soured cream. Farmer cheese is usually made without animal rennet, but check the label and choose one marked vegetarian. The most common mistake is cooking the noodles fully before baking: they keep softening in the oven and the kugel turns mushy. Chef's tip: leave a few noodle ends sticking up from the surface, they turn into the crunchy bits everyone fights over.

75 minIsraeliDesserts
by KrazyBadal 0 views

Kluski z makiemNoodles with sweet poppy seed

Poppy seed is the taste of a Polish Christmas Eve, and in central and eastern Poland it often reaches the table as a bowl of wide noodles in a sweet, dark poppy mixture with honey, walnuts and raisins. It sounds strange to anyone who expects pasta to be savoury, but it is closer to a pudding: nutty, slightly bitter, sticky with honey, eaten at room temperature as the last dish of the night. Where most people go wrong is using whole poppy seeds straight from the packet; they must be scalded and ground, or the dish is gritty and bland. Chef's tip: buy ready-ground poppy seed or grind scalded seeds twice in a spice grinder until they turn grey and buttery.

45 minPolishDesserts
by KrazyBadal 0 views

Goes well with wide egg noodles