Sweet Noodles
Submitted by janw2
Hungarian sweet noodles tossed in margarine and topped with sugar-coated poppy seeds or chopped walnuts. A traditional Central European dessert pasta that’s on the table in 15 minutes flat.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
15 minIn Hungary, noodles for dessert isn’t strange. It’s tradition. This dish has been warming kitchens across Central Europe for generations, and once you try it, you’ll understand why it never went away.
Hot buttered fettuccine or linguine gets topped with a generous mix of poppy seeds (or finely chopped walnuts) and superfine sugar. Each diner tosses their own portion together at the table, so the sugar half-melts into the warm pasta and the poppy seeds crunch between your teeth.
Fifteen minutes from pot to plate. It’s the kind of simple, sweet comfort that makes you wonder why the rest of the world hasn’t caught on yet.
Kitchen Tips
- Use superfine (caster) sugar rather than granulated. It dissolves on contact with the warm noodles instead of staying gritty.
- Try doing half poppy seeds and half walnuts mixed together for the best of both textures: crunch and that distinctive nutty poppy seed flavor.
- Toss the hot pasta with the margarine immediately after draining so it coats evenly and doesn’t stick together while waiting for the topping.
Ingredients
Directions
Cook the pasta in a large pot of briskly boiling water.
Thoroughly mix poppy seeds or walnuts with the caster sugar or do half quantities of both.
Drain the pasta and toss with the margarine in a serving dish.
Diners serve themselves with pasta and sweet topping, gently tossing them together on their plates.
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