Noodles are kneaded dough cut into long strips of varying thickness. To put in soups, or cooked in water, like any other pasta, served in a variety of ways. Noodles are part of a gastronomic culture that spans centuries, all over the world.
The eternal noodle
Cylindrical cooked pasta made from potatoes, a simple potato cylinder. It has long been made in Bavarian and Swabian areas, first from rye flour and later from wheat.
The potato's 18th century appearance made it popular for its starch-rich tubers. Native to the highlands of Peru and Chile, it has been consumed by people there for about 7000 years. It was introduced to Europe in the 16th century by Pizarro. It was introduced to Hungary around 1650 through Bavarian-Austrian mediation, but its true spread was due to the tax concessions of King Joseph II of Hungary. The word krumpli entered the Hungarian language from the Bavarians and Austrians, while the etymological origin of the word potato is still unclear. However, one thing is certain. nudli has been with us for centuries.
The version in use today spread in Hungary during the Austro-Hungarian Empire, with Jewish mediation. Variants of potato dumplings already existed in the 18th century were published in the domestic in recipe books. Its name comes from the German Nudeln (noodles) and the Latin nodulus.
Preparing the noodles
Homogenise the potato dough thoroughly (knead it) and roll it into three to four centimetre sticks. Cook in boiling water. The Swabian cuisine in culture meant cooked dumplings (Knödel-knédli), noodles (Nudeln-nudli), dumplings (Nockerln-nokedli). Originally, cabbage and beans were added to these noodles. It was not uncommon for them to be used in salads and soups, but they were also used in a variety of fried dishes. with meat also served as a side dish. Noodles are basically a universal dish, an excellent accompaniment to many dishes. If your grandmother cooks noodles, they are made from almost the same dough as plum dumplings for lunch. We love it, we love it and we eat it with lots of different toppings.
Classic noodle recipe
Boil the potatoes in the usual way, in slightly salted water. Drain and mash with a potato masher while still warm. It is important to wait until it cools down. Then add the flour and eggs, salt and some icing sugar. Mix thoroughly, knead until the dough is easily malleable. Then knead with a little more flour, roll on a kneading board and chop into pieces of about 4-5 cm. Shape it a little to thin it out, then cook it in salted boiling water with a small spoonful of oil for a few minutes. Cooking time is 2-5 minutes maximum. Once removed, place in a larger dish. If a little butter is added, it will not stick together. Sprinkle breadcrumbs in a dry pan and fry, then mix with a little icing sugar. Sprinkle over the already prepared noodles mixed with butter and turn to coat.
The finished noodle is a real treasure
Once you have your noodles cooked, you just have to look around the household to get food on the table. It's perfect as a soup garnish or as an accompaniment to soup already made. You can add it to any kind of salad, it can make it much more filling. You can use it as a side dish, with different meats, vegetable dishes, as a base for casseroles. And if you want to eat it as a main course, you can use it as a side dish. in a world of variations almost infinite. It can be eaten with simply icing sugar, jam, honey, poppy seeds, nuts, cottage cheese. It can be spiced up a bit with a variety of sweet and sour dressings, or even eaten with a tomato sauce, like the Italians do.
Noodles are a pain, by the way
You can be sure that you will make a mess of your kitchen when you make noodles. As easy as it is to make, it's also a lot to pack. It's sticky and time-consuming to make. The fact that our grandparents were able to make it for the family, sparing no time or effort, is admirable. Nowadays, it's good to start once a year. But there's nothing wrong with that, because there are now very high-quality products available that make it possible to skip the mess.
