Noodles with semolina – Grízes tészta

by | Jul 15, 2016 | Noodles

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 tészta
Grízes tészta / noodles with semolina – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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