It’s Foodie Extravaganza Day and this month’s theme is Noodles. This month’s host is Lauren from From Gate to Plate. What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. March is National Noodle Month! (along with celery, flour, frozen food, peanut, caffeine…). Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
For the event, I am sharing a recipe for Kakaós Tészta, Hungarian Cocoa Noodles. This sweet pasta dish is particularly popular with children. Freshly cooked egg noodles are tossed in a little butter, then topped with a generous pile of cocoa powder and sugar.
I used the homemade egg noodles called Fött Tészta from Zsuzsa in the Kitchen because they are just so much more delicious, but you can also use a dried, broad egg noodle like fettuccine (Szélesmetélt in Hungarian). If making them homemade, you can roll the noodles by hand or with the help of a pasta machine. I used a manual pasta machine with a fettuccine attachment, flouring the dough as needed between settings, and rolled the dough to the second from thinnest setting. If you are cutting the noodles by hand, make sure they are floured enough to prevent sticking and use a very sharp knife.
Superfine sugar is also known as caster sugar and can be found in the baking section of some larger supermarkets. It blends more easily with the cocoa powder for the topping than the more coarse granulated sugar. If you don’t have it available, you can also make your own by blending granulated sugar in the food processor or blender for about 30 seconds.
Check out what everyone else made for the event!
One Pot Garlic Pasta by From Gate to Plate
Haluski (Fried Cabbage & Noodles) by Making Miracles
Homemade Chinese Noodles by Fearlessly Creative Mammas
Spicy Shrimp with Peanut Noodles by cookinandcraftin
Bacon and Beer Mac & Cheese by Sew You Think You Can Cook
Sopa Seca de Fideo – Spicy Mexican Noodles by Food Lust People Love
Green Bean and Squash Laksa by Caroline’s Cooking
Kakaós Tészta (Hungarian Cocoa Noodles) by Tara’s Multicultural Table
MiMi’s Baked Ziti by Cooking With Carlee
Tortellini and Tomato Salad by The Freshman Cook
Homemade Noodles by Our Good Life
Tossed Homemade Macaroni Noodles by A Day in the Life on the Farm
Kids’ Special# 4 – Soft Noodles with Veggies and Poached Egg | G’Gina’s Kitchenette
Kakaós Tészta (Hungarian Cocoa Noodles)
Adapted from Zsuzsa in the Kitchen
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup unsweetened cocoa powder
1/4 cup superfine sugar
2 tablespoons unsalted butter
In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour and salt. Mix in the eggs and olive oil. Slowly add just enough water, 1 tablespoon at a time, and knead to bring the dough together into a smooth ball. Wrap in plastic or place in a covered bowl and allow to rest for 30 minutes.
Divide the dough in half. Keep one wrapped and place the other on a lightly floured surface. Roll the dough by hand with a rolling pin or use a pasta machine, flouring the dough as needed to prevent sticking. Roll until about 1/16th of an inch (I used the second to thinnest setting on the pasta machine).
Cut the rolled out dough using the fettuccine attachment on the pasta machine or loosely roll up and use a sharp knife to cut the noodles 1/4 inch thick. Unroll the noodles and separate to prevent sticking. Arrange in a single layer on a parchment lined baking sheet. Repeat with remaining half of dough.
In a small bowl, combine cocoa powder and sugar.
Bring a large pot of salted water to a boil. Add the noodles and cook until they rise to the surface and are just tender, 1-2 minutes. Drain.
In a large pan, melt the butter over medium heat. Remove from heat once melted and toss in the drained noodles. Arrange among serving dishes and top generously with the cocoa sugar mixture. Serve immediately.