Nut noodles (diosteszta, hungarian sweet pasta)

1 servings

Ingredients

Quantity Ingredient
14⅛ ounce Egg noodles
1 cup Californian walnuts
small Handful chopped hazelnuts
⅓ cup White sugar
Ground cinnamon to taste
(optional)
7 1/16 ounce Butter
Dark rum (optional)
Thick cream or creme
Fraiche

Directions

Cook the noodles in boiling salted water as instructed on the packet.

Rinse well under cold running water and set aside. Process 150g of the walnuts in a food processor until fine. Roughly chop the remaining 50g walnuts. Combine the walnuts, hazelnuts, sugar and cinnamon if using. Melt the butter in a large saucepan, add the noodles and toss until heated through. Pile the noodles on serving plates and place 4 tablespoons of the nut mixture on top of each pile. Sprinkle with a few drops of dark rum if desired and serve with a large spoonful of thick cream or creme fraiche. From: Sherree Johansson Date: 06-09-95 (159) Fido: Cooking

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