pasta Archives - Culinary Hungary

Pasta topped with semolina and apricot jam recipe (Hungarian grízes tészta)

culinaryhungary — Fri, 10 Jun 2016 19:41:07 +0000

Pasta with semolina & apricot jam (Hungarian grízes tészta)

This is an unusual sweet main dish, we normally serve it after a one-pot soup. Pasta dishes are a very important and unique part of Hungarian cooking, there are sweet recipes as well as savory creations.

This pasta dish is really quite easy to make, as simple as delicious, your kids will love it. It is done in 15 minutes, perfect for busy moms.

Recipe

Ingredients for 2 people:
250 grams (8.8 ounces) dried wide stripe or tagliatelle pasta
150 grams (5.3 ounces) of semolina
250 ml (1 cup) of water
1 tablespoon of vegetable oil
powdered sugar
apricot jam

Directions:

Cook the pasta in salted water according to package instructions, rinse under cold running water, drain.

Heat oil in a pan, add the semolina and toast – stirring continuously – until golden brown. Pour in 1 cup pf water, stir until semolina soaks up and dry, not wet.

Mix the semolina and the pasta.

Sprinkle with powdered sugar and serve with apricot jam.

Enjoy!

The post Pasta topped with semolina and apricot jam recipe (Hungarian grízes tészta) appeared first on Culinary Hungary.

Hungarian Pinched Noodles – Csipetke

culinaryhungary — Tue, 05 Apr 2016 08:10:15 +0000

These no-fail homemade noodles are quick, easy to make and delicious. Learn to make your own favorite pinched noodles!

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Hungarian Pinched noodles – Csipetke

Soups play an essential role in Hungarian cuisine with a wide range of different varieties. Most soups have some sort of pasta or noodles floating around in them. The goulash and Jókai bean soup is made with these tiny noodles.
Hungarian pinched noodles (Csipetke noodles) are one of the fastest styles of homemade noodles to prepare, it’s actually quite quick and simple, can be made in just a few minutes.
While csipetke might look like nokedli, the Hungarian version for German spaetzle, the pinched noodle dough is made without water, only egg, flour and a pinch of salt.
Nokedli (spaetzle) batter is made with water, most of the time we use a special greater to create the noodles, we lay a portion of batter on it and using a spatula we push trough small egg noodle bits that drops into the boiling water.
Csipetke, on the other hand, is made with a dough that is rolled between the fingers.

How to shape the pinched noodles?

The pinced noodle name comes from the way they are formed. Pinches of dough, about the size of a lemon seed, are rolled into a ball, flattened, and dropped into rapidly boiling water, cooked until tender.

Hungarian pinched noodles - Csipetke

Course Side Dish

Cuisine Hungarian

Keyword csipetke, pinched noodles

Total Time 20

Servings 4

Equipment

Bowl
Spoon

Ingredients

1 egg
All purpose flour
1 pinch salt

Instructions

In a medium bowl mix together 50% of one beaten egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms. You add the flour step by step until it comes together into a soft non-sticky dough.
It is hard to tell exactly how much flour you need 8depends on the size of your egg), you go by feel.
Pinch off small pieces of dough about the size of a lemon seed and roll them. Drop them onto a plate, sprinkle some flour over so they do not stick together.
When you add them to a soup, stir immediately otherwise they stick together, cook them for about 8-10 minutes.

The post Hungarian Pinched Noodles – Csipetke appeared first on Culinary Hungary.

Hungarian Potato Pasta (Krumplis tészta) Recipe

culinaryhungary — Mon, 22 Feb 2016 20:48:09 +0000

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)

Hungarian potato paprika is another 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 a no meat main course, even vegans can have it if you use no egg pasta. Make sure you have some pickles to serve with and you will also need lots of ground black peppers.

Course Main Course

Cuisine Hungarian

Total Time 40

Servings 4 people

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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The post Hungarian Potato Pasta (Krumplis tészta) Recipe appeared first on Culinary Hungary.

Hungarian sweet walnut pasta recipe (Diós tészta)

culinaryhungary — Sat, 20 Feb 2016 15:21:11 +0000

Hungarian sweet walnut pasta (Diós tészta)

is another unusual sweet main dish, we normally serve it after a one-pot soup. Pasta dishes are a very important and unique part of Hungarian cooking, there are sweet recipes as well as savory creations.

This dish is really quite easy to make, as simple as delicious. Just boil some good egg pasta (tagliatelle or wide strip pasta), toss with a decent bit of melted butter, powdered sugar and lots of ground walnuts. It is even better with some home-made apricot jam.

Recipe

Ingredients for 4 people:

500 grams (17.6 ounces) dried wide stripe or tagliatelle pasta
1/2 stick (4 tablespoons, 2 ounces) of butter
100 grams (3.6 ounces) of ground walnuts
50 grams (1.8 ounces) of powdered sugar
salt

Directions:

Cook the pasta in salted water according to package instructions, rinse under cold running water, drain.

Mix the ground walnuts with the powdered sugar.

In a pot melt the butter. Pour the pasta over the melted butter and mix it all together.

Sprinkle on the sweet walnuts and serve.

Enjoy!

The post Hungarian sweet walnut pasta recipe (Diós tészta) appeared first on Culinary Hungary.

Hungarian sweet poppy seed noodles (Mákos tészta)

culinaryhungary — Fri, 19 Feb 2016 14:38:53 +0000

Hungarian sweet poppy seed noodles (Mákos tészta)

is an everyday dish. Pasta dishes are a very important and unique part of Hungarian cooking, there are sweet recipes as well as savory creations. Poppy seed is very important for our cuisine, it can be used in yeast breads, sweet rolls, pastries, and coffee cakes. It is more of a weekday dish, we normally serve it after a one-pot soup, like goulash or bean soup. Your children will love it.

This dish is really quite simple to make, just boil some good egg pasta (tagliatelle or wide strip pasta), toss with a decent bit of melted butter, powdered sugar and lots of ground poppy seeds. A coffee grinder or seed grinder is a necessary equipment to grind up the poppy seeds. Grind the poppy-seeds always together with some granulated sugar. Poppy seeds are very high in oil, without sugar the oily poppy-seed paste would just stick. The standard ratio of poppy to sugar is two to one.

Recipe

Ingredients for 4 people:

500 grams (17.6 ounces) dried wide stripe or tagliatelle pasta
1/2 stick (4 tablespoons, 2 ounces) of butter
100 grams (3.6 ounces) of ground poppy seeds
50 grams (1.8 ounces) of powdered sugar
salt

Directions:

Cook the pasta in salted water according to package instructions, rinse under cold running water, drain.

Mix the ground poppy seeds with the powdered sugar.

In a pot melt the butter. Pour the pasta over the melted butter and mix it all together.

Sprinkle on the sweet poppy seeds and serve.

Enjoy!

The post Hungarian sweet poppy seed noodles (Mákos tészta) appeared first on Culinary Hungary.