Styria is part of Austria, but I suspect this Styrian dish to be of Slavic origin, brought into Hungary by the Slavs across the Mecsek Hills. It is deliciously reminiscent of our vargabéles and máglyarakás. By now, the recipe has made its way into Hungarian cookbooks and some people think of it as a Hungarian dish.
This is another one of those sweet second courses. Follow the soup with a sweet dish and the meal is complete. Styrian pasta is light and tender, not too sweet but is neither salty. I used quark instead of túró. Túró and quark are not interchangeable. In comparison, túró is on the dry side. If you happen to use túró instead of quark, add 50 ml sour cream and decrease the flour by 1/4 cup when assembling the dough. This dish is not as complicated as it appears and is well worth the effort.
STRYRIAN PASTA
Pasta:1-1/2 cups flour
1/4 cup butter
sprinkling of salt
2 Tbsp sugar
250 g quark
1 egg
1/4 cup butter, melted
1/3 cup raisins
Cream:
2 egg whites
sprinkling of salt
2 egg yolks
2 Tbsp sugar
1/4 cup sour cream
grated rind of 1/2 lemon
1/4 cup butter
sprinkling of salt
2 Tbsp sugar
250 g quark
1 egg
1/4 cup butter, melted
1/3 cup raisins
Cream:
2 egg whites
sprinkling of salt
2 egg yolks
2 Tbsp sugar
1/4 cup sour cream
grated rind of 1/2 lemon
• Place a large pot of water on the stove and bring it to full boil.
• Set a bowl with a large metal sieve on top nearby.
• To make the pasta, rub the 1/4 cup butter into the flour.
• Add the salt, sugar, quark and the egg.
• Combine to form smooth dough.
• Divide the dough into two parts.
• Generously flour the board.
• Roll out half of the dough into 1/4 inch thickness. Keep turning the dough and flouring both sides. [the dough is very soft and has a tendency to stick]
• With a pizza cutter, cut the dough into 1-inch strips.
• It is important to cut and cook the pasta in small batches. This dough is very soft and cooking a large batch would result in a soggy, slimy mess.
• Place a few of the cut strips on a small cutting board.
• With a pizza cutter, slice the strips into 1/4 inch strips.
• Now take the small cutting board to the pot with the boiling water and gently sweep the pasta into the water.
• When the pasta comes to the surface, scoop it out with a slotted spoon and transfer to the sieve with the bowl underneath to drain it.
• Keep slicing and cooking the pasta until the rolled pasta is gone.
• Repeat the same procedure with the remaining pasta.
• When the last batch is cooked, transfer the drained pasta to a bowl.
• Melt the butter and gently fold the melted butter into the pasta.
• Add the raisins and fold in.
• Preheat the oven to 375F.
• To make the cream, beat 2 egg whites with the salt until stiff peaks form.
• In a separate bowl, beat the 2 egg yolks, 2 Tbsp sugar and 1/4 cup sour cream until thick and creamy.
• Stir in the lemon rinds.
• Gently fold the egg whites into the egg yolk mixture.
• Fold the cream into the buttered pasta.
• Butter an ovenproof dish and add the pasta.
• Place in the preheated oven and bake for 25 minutes.
• Remove from the oven and slice into serving sized portions.
• Sprinkle top generously with icing sugar.
• When it’s piping hot, you pretty much Some people like it cold, I lie it best hot out of the oven.
