In Hungarian potato pasta, onion and paprika are not background flavours but the foundation of the dish. With pickles, simple pasta squares and potatoes become a lunch that invites a second helping.
Method, step by step
- Fry the onion slowly until golden, remove from the heat and mix in the paprika.
- Add the diced potatoes, add salt, pour a little water and cook until soft.
- Mash some of the potatoes to give a creamy coating. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Toss with the cooked cubed pasta, season with pepper and serve with pickles. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Partially smash the potatoes, partially leave them in pieces — so it will not be baby food, but a regular lunch.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
