Diós Tészta
A beloved Hungarian sweet comfort classic: wide ribbon pasta tossed in rich melted foaming butter, generously layered with finely ground walnuts and powdered sugar.
Ingredients
- • 400g Hungarian broad ribbon pasta (szélesmetélt)
- • 180g walnuts, finely ground
- • 80g icing sugar (or vanilla sugar)
- • 50g unsalted butter, melted
- • Finely grated zest of 1 unwaxed lemon
- • Pinch of sea salt
Preparation Steps
Cook the wide ribbon noodles in a pot of lightly salted boiling water until tender and al dente, about 7 to 8 minutes. Drain thoroughly, reserving a spoonful of cooking water.
In a shallow bowl, whisk together the finely ground walnuts, sifted icing sugar, and fragrant lemon zest until thoroughly blended.
Return the drained hot pasta to the warm cooking pot. Pour over the melted foaming butter and toss well so every ribbon is lightly glazed.
Divide the hot buttered ribbons onto warm plates. Generously spoon the sweetened ground walnut mixture over each portion, serving hot with optional homemade apricot jam on the side.