Noodles with semolina – Grízes tészta

Noodles with semolina are a divisive food: it gives a lot of people the creeps, others even ask for a second helping. Though it’s a 10 minute dish requiring only a few ingredients, there are two factors that can spoil the end result: you use poor-quality noodles and/or you don’t toast the semolina enough.

Grízes tészta is always made with szélesmetélt, literally wide noodles, a ribbon-cut pasta that looks like the Italian tagliatelle. Making your own noodles is the best solution, but in lack of time store-bought pasta will also do. In this case choose eight-egg pasta.

The other critical point is the semolina, it’s very important to toast it until golden brown. Keep a watch on semolina while toasting and stir it constantly because it can burn easily. Most of the recipes use oil, but I prefer butter since it gives an extra  nutty flavor to the semolina.

Noodles with semolina / Grízes tésztaphoto:


  • 400 g (~14 oz) noodles
  • 150 g (~5 oz) semolina
  • 50 g (~1 3/4 oz) butter
  • 3/4 tsp salt
  • 350-400 ml (~1 1/2 – 1 2/3 cups) water
  • fruit jam

Cook the noodles in salty water until tender. Meanwhile, melt the butter in a non-stick pan, add semolina and toast until golden brown (stir continuously because it can burn easily). Add salt and hot water, and cook until semolina soaks up all the liquid and becomes soft. Turn off the heat, add the drained noodles and stir to combine. Serve with fruit jam and powdered sugar.

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