Hungarian Potato Pasta – Krumplis Tészta
Hungarian potato pasta is an easy traditional dish, budget-friendly, super simple and delicious. It is also called ‘grenadir mars’, however we mention only potato pasta in Hungarian homes. It is not an elegant dish, but a real comfort food that everybody loves. Traditionally it is made with home-made square pasta. It is a very cheap dish, often cooked at the end of the month when people’s budget for the month has been used up, but still had some potatoes, onions and dry pasta in the pantry.
How to make potato pasta?
You need fresh or dry square pasta, onion, potatoes, Hungarian paprika and ground black pepper. I do not boil the potatoes separately, I prefer cooking together with the onion and the paprika, this way the potatos absorb all the beautiful flavors. Prepare your pasta according to the instructions.
When the potatos is fork tender, mash them roughly with a potato masher or fork, then mix with the cooked pasta, sprinkle with ground black pepper. Make sure you have some pickles to serve with and you will also need lots of ground black peppers.
It is a no meat main course, even vegans can have it if you use no egg pasta.
What paprika to use?
Use Hungarian sweet paprika, never spicy. In Hungary we buy paprika from Szeged or from Kalocsa, I love both. I recommend purchasing real Hungarian paprika in your local deli or order online.
Make sure you do not burn your paprika. If you burn, it becomes bitter, the color will be brownish and you ruin the whole dish. Before you add the paprika to the sautéed onions, remove the pot from the heat, wait a 15-20 seconds, and then mix the paprika in.
Pride of Szeged
Hungarian sweet paprika
from Amazon
Hungarian Potato Pasta (Krumplis tészta)
Equipment
- Medium pots
- Strainer
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 8.8 ounces dry square pasta 250 grams
- 17.6 ounces potatoes 500 grams, peeled, cut into smaller cubes
- 1 medium medium Spanish onion diced
- 1 tbsp Hungarian sweet paprika powder
- ground black pepper
- 1 tbsp vegetable oil sunflower, canola
- salt
- pickles to serve
Instructions
- In a medium pot, sautée the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
- Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter.
- Add the peeled and cubed potatoes and pour in just enough water to barely cover, salt to taste and cook until the potatoes are soft and gravy. Once potatoes are totally soft and the water is almost completely evaporated, mash potatoes roughly with a potato masher or fork.
- Meanwhile, cook the pasta in salted water according to package instructions, rinse and drain.
- Stir pasta into the potato mixture, season with salt and ground black pepper.
- Serve with pickles.
- Enjoy!
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