7.5.10

WALNUT NOODLES - DIÓS TÉSZTA

Folklore attached magical effects to the walnut, but I suspect its most magical attribute is that it is long lasting and requires no special preservation. Blessed with a large walnut tree in our backyard we have an endless supply of fresh walnuts. 

Walnut is definitely the most favored nut in Hungary. Hippocrates, the father of medicine said that walnuts should be eaten daily. Walnut is an indispensable ingredient in the Christmas celebration; it is the main ingredient in beigli, zserbóflódni and other delicious confections and cakes. Hungarians often use walnut in everyday dishes as well, such as this one.

WALNUT NOODLES
1 batch of home made noodles*
2 tsp butter
1-1/2 cups walnuts, finely ground
1/4 cup powdered sugar

You will want powdered sugar or confectioner’s sugar for this type of dish. Icing sugar makes the nut mixture somewhat pasty, as it contains cornstarch, and regular sugar will crunch under your teeth. It's easy to make powdered sugar with a small coffee grinder, click on the link above. The alternative is to use what we call "fine sugar" or "extra fine sugar", but these are more expensive.

• Bring a 4-liter pot of salted water to a boil.
• Add the noodles and bring to boil.
• When the fresh noodles boil up they are ready.
• Pour the hot noodles though a large sieve and rinse under cold running water.
• Let the noodles drain completely.
• Melt the butter in the pot and return the drained noodles.
• Mix well to coat with butter. Cover and keep noodles warm.
• Transfer the warm buttered noodles to a large warmed serving bowl.
• Generously sprinkle noodles with the sweetened walnut mixture. Serves 4

* or use a 350 g package of fresh Linguine noodles.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy

Translate

me

My photo
It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!