Hungarian poppy seed pasta is a unique sweet dish that is delicious if you like pasta and poppy seeds! It is traditionally eaten in Hungary as a main dish for lunch or dinner and it's ready within 30 minutes!
This is one of the most interesting and unique Hungarian recipes I've encountered in my 10 years of living in this country! It is delicious, yet, full of carbs. So, be moderate with this dish!
Another recipe I really enjoy making is this Hungarian layered potato casserole. It is scrumptious!
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Ingredients
- Butter - you can use coconut oil instead if you are dairy intolerant.
- Sugar - you can use any kind of sugar - we will blend it later anyway!
- Pasta - you can use gluten-free noodles if needed.
Substitutes
- Butter - use coconut oil for the dairy-free version.
- Sugar - use coconut sugar, maple syrup, or honey instead.
- Spaghetti - you can use gluten-free spaghetti.
Step-by-step instructions
Step 1
Boil water in a kettle and pour it into a medium-large pot. Then, add 1 tablespoon of salt to the water and place the noodles in the pot.
Boil for approximately 10 minutes. Taste the noodles for doneness, and if they are still firm, continue boiling for another 2-3 minutes, then taste again.
Once the pasta is ready, strain it, reserving a small amount of the cooking water for later use.
Step 2
Use a spice or coffee grinder to blend the poppy seeds with the sugar.
Adding sugar helps prevent the poppy seeds from releasing oil and sticking to the grinder walls, ensuring a smoother mixture.
Step 3
Transfer the poppy seed mixture to a medium-sized pot with butter and heat over medium heat.
Melt the butter and stir continuously to prevent burning until the mixture is evenly incorporated.
Step 4
Add the strained pasta to the poppy seed mixture and combine thoroughly.
If any of the poppy seed mixture is stuck to the bottom of the pot, use the pasta water to deglaze it. Serve and enjoy!
Top Tip
Add 2 teaspoon of fresh lemon juice to add a sour flavor and take the dish to the next level!
Storage
You can keep this poppy seed pasta in the refrigerator in an air-tight container for 3-4 days. I don't recommend freezing it!
You can make the poppy seed mixture ahead of time and keep it in the fridge for 3-4 days.
More recipes to try!
Hungarian Poppy Seed Pasta
Equipment
- 1 coffee or spice grinder (optional)
- 1 Kitchen scale
Ingredients
- 30 grams (2 ⅓ tbsp) sugar
- 30 grams (3 ¼ tbsp) poppy seeds
- 20 grams (4 ½ tsp) butter
- 120 grams noodles (or as much as you need for 1 portion)
- 1 tablespoon salt for pasta water
SAVE THIS RECIPE!💌
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Instructions
- Boil water in a kettle and pour it into a medium-large pot. Then, add 1 tablespoon of salt to the water and place the noodles in the pot.Boil for approximately 10 minutes. Taste the noodles for doneness, and if they are still firm, continue boiling for another 2-3 minutes, then taste again.Once the pasta is ready, strain it, reserving a small amount of the cooking water for later use.1 tablespoon salt, 120 grams noodles (or as much as you need for 1 portion)
- Use a spice or coffee grinder to blend the poppy seeds with the sugar.Adding sugar helps prevent the poppy seeds from releasing oil and sticking to the grinder walls, ensuring a smoother mixture.30 grams (2 ⅓ tbsp) sugar, 30 grams (3 ¼ tbsp) poppy seeds
- Transfer the poppy seed mixture to a medium-sized pot with butter and heat over medium heat.Melt the butter and stir continuously to prevent burning until the mixture is evenly incorporated.20 grams (4 ½ tsp) butter
- Add the strained pasta to the poppy seed mixture and combine thoroughly.If any of the poppy seed mixture is stuck to the bottom of the pot, use the pasta water to deglaze it. Serve and enjoy!
franz hauer says
You left out one critical ingredient: For your quantities Must add about ½ tsp freshly grated
Lemon zest (don't put in grinder. Then it's extra delicious!
Natashashome says
Wow, what a great idea!