Hungarian
Krumplis tészta
This Hungarian potato pasta is made by folding tender square noodles into a paprika-rich onion and potato base. It is humble, soft, and peppery, especially good with a sharp pickle on the side.
Ingredients
- Hungarian square pasta200g
- Floury potatoes, peeled and cut into small cubes450g
- Yellow onion, finely chopped1 medium
- Lard2 tbsp
- Sweet Hungarian paprika1 1/2 tsp
- Fine salt1 tsp, plus more for pasta water
- Freshly ground black pepper1/2 tsp
- Water250ml, as needed
- Sour pickles, to serveoptional
Method
- Bring a pot of well-salted water to a boil for the pasta.
- Melt the lard in a wide pan over medium heat, add the onion, and cook until soft and lightly golden.
- Pull the pan off the heat, stir in the sweet paprika for a few seconds, then immediately add the diced potatoes, salt, black pepper, and enough water to just barely cover the potatoes.
- Return the pan to low heat, cover, and simmer gently until the potatoes are tender and the liquid has mostly reduced, about 18 to 22 minutes.
- While the potatoes cook, boil the square pasta until just tender, then drain it well.
- When the potatoes are soft, crush some of them with the back of a spoon to make a thick, paprika-coated potato base, leaving some cubes intact.
- Fold the drained pasta into the potatoes and cook together over low heat for 3 to 5 minutes, turning gently until the noodles are fully coated and a few edges begin to catch on the pan.
- Taste and adjust with salt and black pepper, then serve hot, traditionally with sour pickles on the side.
Common questions
Can I substitute the Hungarian square pasta if I can't find it?
Yes. Use any short, flat pasta that holds sauce well, like wide egg noodles, bow ties, or small squares of lasagna cut up. Cook it just to al dente so it won’t break when mixed with the potatoes.
How do I know when the potatoes are done for krumplis tészta?
They’re ready when a knife slips into the cubes easily and the liquid has mostly reduced. You want them soft enough to mash some of them, but not so soft that all the cubes fall apart completely.
What are the most common mistakes when making this dish?
The biggest mistakes are burning the paprika, overcooking the pasta, and adding too much water to the potatoes. Also avoid stirring too aggressively at the end, or you’ll turn the dish into a puree instead of a chunky potato pasta.
How should I store leftovers and reheat them?
Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave covered, since the pasta will absorb moisture as it sits.
What should I serve with krumplis tészta?
Traditionally it’s served with sour pickles, which cut through the richness and paprika. You can also add a simple cucumber salad or a spoonful of sour cream on the side if you want a cooler, creamier contrast.