Noodli, also known as Hungarian Potato Noodles, was my favorite dish as a child. Preparing Noodli requires time, effort and practice. Despite the work involved, I make Noodli today with my children. They love the taste, and I enjoy sharing my childhood experiences with them.
Ingredients:
- 5 medium red potatoes
- 1 egg
- 1/2 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- 2-3 cup all-purpose flour (according to feel of dough)
- 70 grams (3 ounces) margarine
- 2 cups bread crumbs
- sugar (optional)
Preparation:
1. In a pot full of water and a little salt, boil the potatoes in their skins until soft enough to mash.
2. Cool potatoes. Mash potatoes. Mix with egg. Season with salt and pepper.
3. Add flour slowly until a soft dough is achieved. If the dough is sticky, add more flour. Don't add too much flour or the dough will be hard.
4. Take a small handful of dough, and roll dough with hands (you can roll against the table top) into thin logs of about 1-centimeter (1/2 inch) in diameter. Cut the logs into 3-centimeter (1-inch pieces. Continue until all the dough is shaped.
5. In a large pot, boil water with a bit of salt. Put potato noodles into boiling water. Cook, uncovered, for 15 minutes. The noodles should rise to the surface of the water. Drain noodles.
6. In a skillet, melt margarine. Add bread crumbs. Heat crumbs, stirring often, until lightly browned.
7. Roll the potato noodles in the bread crumbs to coat.
8. Serve warm. Sprinkle sugar on top according to taste.
TIPS:
1. To warm Noodli for Sabbath lunch, place in a glass baking dish, cover with foil, and heat on the hot plate.
2. It is possible to roll the dough out, cut into circles using a drinking glass, put jelly in the middle, fold the circle into half so the jelly is embeded, and pinch the ends tightly closed. Then cook in boiling water for 15 minutes and roll in bread crumbs just as described in the Noodli recipe.
2. Cool potatoes. Mash potatoes. Mix with egg. Season with salt and pepper.
3. Add flour slowly until a soft dough is achieved. If the dough is sticky, add more flour. Don't add too much flour or the dough will be hard.
4. Take a small handful of dough, and roll dough with hands (you can roll against the table top) into thin logs of about 1-centimeter (1/2 inch) in diameter. Cut the logs into 3-centimeter (1-inch pieces. Continue until all the dough is shaped.
5. In a large pot, boil water with a bit of salt. Put potato noodles into boiling water. Cook, uncovered, for 15 minutes. The noodles should rise to the surface of the water. Drain noodles.
6. In a skillet, melt margarine. Add bread crumbs. Heat crumbs, stirring often, until lightly browned.
7. Roll the potato noodles in the bread crumbs to coat.
8. Serve warm. Sprinkle sugar on top according to taste.
TIPS:
1. To warm Noodli for Sabbath lunch, place in a glass baking dish, cover with foil, and heat on the hot plate.
2. It is possible to roll the dough out, cut into circles using a drinking glass, put jelly in the middle, fold the circle into half so the jelly is embeded, and pinch the ends tightly closed. Then cook in boiling water for 15 minutes and roll in bread crumbs just as described in the Noodli recipe.
