Hungarian Poppy Seed Pasta

4.75 from 4 votes

This poppy seed pasta recipe is a traditional Hungarian dish that is served as a main course for lunch or dinner. It is sweet and full of flavor!

Prep Time5

Cook Time20

Total Time25

Course: Dessert, Main Course

Cuisine: Hungarian

Keyword: Hungarian Poppy Seed Noodles, Poppy Seed Pasta

Servings: plate

Calories: 761kcal

Cost: 2$

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!

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.