👩🍳 Instructions:
- Cook the pasta
- Boil pasta in salted water until al dente. Drain and set aside.
- Prepare the potato base
- Heat oil/lard in a large pot, add onion, and sauté until golden.
- Remove from heat briefly, stir in paprika (so it doesn’t burn).
- Add diced potatoes, season with salt and pepper, stir well.
- Simmer
- Add just enough water to barely cover the potatoes.
- Cover and cook until potatoes are soft, stirring occasionally (about 15–20 min).
- Combine with pasta
- Lightly mash some of the potatoes to make the sauce creamy.
- Toss in the cooked noodles, mixing well until evenly coated.
- Serve
- Traditionally eaten plain, but some like it with a dollop of sour cream or pickles on the side. 🥒
✨ Tips & Variations:
- Use authentic Hungarian egg pasta squares (kockatészta) if you can find them.
- Some recipes include a little garlic or even diced smoked sausage for extra flavor, but the classic version is vegetarian.
- A fresh cucumber salad with vinegar dressing is a common side.
Would you like me to also share the cucumber salad (Uborkasaláta) recipe that Hungarians often eat with krumplis tészta?