ReceptnaptárNoodles with walnuts (diós metélt)
Walnut noodles are one of the best-loved sweet pasta dishes in Hungarian cooking: quick, filling, and loved by everyone. Old recipes measured in dkg; today we use grams. Freshly ground walnuts taste better than shop-bought. Icing sugar blends better than granulated, so the walnut sugar is silkier.
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Ingredients
Method
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- Bring 4 litres of water to the boil in a large pot and salt it. Cook the pasta for the time given on the packet (about 8-10 minutes) until al dente, not too soft.
- Meanwhile mix the ground walnuts with the icing sugar, vanilla sugar and cinnamon; this is the walnut sugar. Melt the butter in a small saucepan.
- Drain the pasta but do not rinse it in cold water. Return it to the warm pot, pour over the melted butter and toss quickly.
- Divide two thirds of the pasta among plates and sprinkle generously with the walnut sugar, then add another layer of pasta and sprinkle again. Serve it layered.
- Just before serving sprinkle once more with walnut sugar, and if you like a little cocoa powder or plum jam too. Serve immediately while hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Grind the walnuts fresh, because oily nuts go rancid quickly.
- Do not rinse the pasta, because the starch helps the walnut sugar cling.
- Serve hot, because when cold the butter sets and tastes less good.
- For poppy-seed noodles do the same: mix ground poppy seeds with sugar.
Frequently asked questions
Can I use another pasta?
Yes, any noodle, spiral or square pasta works. The traditional one is wide noodles.
Can it be frozen?
The finished dish no, but you can keep the walnut sugar for weeks in an airtight tin.
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