ETA (07/31/2017): Picture of Mákos tészta added
Whether or not you’re on a budget, pasta is the start of many amazing dishes that don’t make you feel like you’re tight on cash.
I ended up making the usual ‘boring’ pasta dish because I had leftovers in the fridge that I wanted to use up … cooked hot Italian sausages and jarred pasta sauce from making a couple of pizzas on Saturday. And, because I’ve already made several heavy Hungarian dishes and both my two other options were also Hungarian. I hope to make them sometime in the next week and post pictures then.
These are the Hungarian noodle dishes I was GOING to make.
Mákos tészta (sweet poppy seed noodles) …
or Túrós czusza (curd cheese and bacon noodles) or Kaposztás tészta (cabbage with noodles)
Which one do you think I should make??
Instead of using dry pasta, I made fresh egg noodles with semolina … just enough for 2 servings (scaled down to use 1 egg) and am re-posting the recipe here. It’s very easy and you don’t even need a pasta machine to make them though I did for the convenience.
Fresh Semolina and Egg Pasta – 1 lb of pasta, enough for 4 servings
1 cup (170-180 gm) all-purpose flour
1 cup (200 gm) semolina flour
a pinch salt (1/8 tsp)
3 large eggs
1 tbsp extra virgin olive oil
Sift together all-purpose flour, semolina flour, and pinch of salt. (Remove about 1/4 cup to a separate bowl and use it to knead with.)
On a clean surface, make a mound out of the flour mixture then make a deep well in center.
Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple. (To know when you’ve kneaded it enough, form the dough into a ball and cut it in half. The inside shouldn’t have pockets/holes in it but look nice and compact.)
Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 1 hour.
Roll out the dough with a pasta machine or a rolling pin to desired thickness (<1/16th of an inch or 1 mm).
Let air dry for 10-15 min before cutting, especially with your pasta machine cutters. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
Bring water to a boil in a large pot, adding about a tbsp of salt.
Cook pasta until it is tender but not mushy, 1 to 8 minutes (2 1/2 minutes in this case) depending on the thickness. Drain immediately and toss with your favorite sauce.
Speaking of pizza … here’s what I made.