Bună băieți. De mult timp, nici un chat!
Hey guys. Long time, no chat!
I know it’s been a while since I’ve blogged. I could say life got in the way (it did), or I haven’t been cooking Romanian foods as often (I haven’t), but really I just didn’t prioritize blogging as much as I should have. I know my blogging schedule was lax to begin with (every/other Monday), but it became really lax, more like every/other half year.
So sorry. I hope to make From Dill to Dracula more of a priority in my life, because this food—and this country—really do fill me with happiness, joy, and warmth, and I still want to share these feelings and recipes with the world.
Guys… I’m back!
This past weekend, my little—but not so little—sister came to visit this past weekend. I like her more and more as we get older. Here we are out for drinks one evening:
Good people 🙂
And she brought with her the request to make this recipe during her visit. As kids, we affectionately called it Noodlies (pronounced: nude-lees), though I can tell you with great confidence that this is not the authentic name, no matter how fun it is to say. Noodlies. Noo-oo-d-lee-ee-ss.
C’mon, you know what I’m talking about.
More traditionally, these are called Paste de Cartofi cu Pâine și Zahăr (pronounced: pasta day car-toe-f coo p-oo-ee-nay she zah-her) or a Romanian potato pasta with bread(crumbs) and sugar. This potato pasta (similar to Italian gnocchi) can be served as a dinner entree or a dessert, though we traditionally eat it as a side to some sort of protein, since they’re sweet but not that sweet. Unless you add more sugar, that is.
I know what you’re thinking: Breadcrumbs and sugar? That’s weird! And, you’d be right. It is a bizarre combination but coupled with a potato pasta that just melts in your mouth, it’s really a delicious recipe to try. My husband isn’t completely sold on them, though he does say he’s intrigued. We’ve likened them to a cross between gnocchi and those frozen french toast sticks. Those are my favorite. (Seriously.) So much so, I’m hoping to experiment with this recipe, and see how we can evolve it! Stay tuned for that recipe 😉
↓ Recipe below ↓
—But first, some pretty pictures—
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 24 hours |
| Servings |
servings (~10 noodles)
|
- 1½ cups plain breadcrumbs
- ¾ cups sugar
- 2 lbs russet potatoes pre-boiled at least 24 hours before use
- 3 eggs
- 2½ cups all-purpose flour
- salt
Ingredients
|
|
- 24 Hours Before Starting Recipe: Boil your russet potatoes for about 20 minutes or until fork tender. Store in refrigerator until ready to begin.
- In a nonstick pan, brown your breadcrumbs until golden. Keep the heat on low and stir often, as the breadcrumbs have a tendency to burn. Allow to cool before mixing in sugar. Set aside.
- Peel pre-boiled potatoes and rice, either with a potato ricer or the ricing attachment with a device like a KitchenAid.
- In a large bowl, combine riced potato, eggs, flour, and a pinch of salt, forming a ball of dough.
Note: Add flour by the ½ cup until dough becomes stiff. You may need more or less flour, depending on your potatoes. - Knead ingredients together until well-combined.
- On a floured surface, roll out dough until approx. ¼" thick. Cut into long noodle strips, approx. ¼-½" wide. Length is of your choosing.
- Gently drop noodles into boiled, salted water. Noodles are cooked when they begin to float, approx. 5 minutes. Drain and add to the breadcrumb and sugar mixture. Toss until the noodles are coated.
- Serve immediately, and feel free to give it another dusting of sugar 🙂 Se Bucura/enjoy!
♥ La Revedere