👨🍳 Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until just tender, then drain well.
2. Toast the semolina
In a large skillet, melt butter (or heat oil) over medium heat. Add semolina and stir constantly until it turns light golden brown and smells nutty (5–7 minutes). Be careful — it can burn quickly.
3. Combine
Add drained pasta to the toasted semolina and toss until well coated. If it seems too dry, add a little extra butter.
4. Serve
Plate the pasta and serve with generous spoonfuls of apricot jam on the side or stirred in. Sprinkle with powdered sugar if desired.
📝 Hungarian kitchen tips:
- Apricot jam is the traditional topping, but sour cherry jam or plum jam also work beautifully.
- The semolina should be toasted just enough for flavor — too dark and it turns bitter.
- In Hungarian homes, this is often eaten as a main course, not just dessert.
If you’d like, I can also give you the Hungarian sweet pasta series with mákos tészta (poppy seed pasta) and diós tészta (walnut pasta), which are the other two classics from the same tradition. Would you like me to?