Kakaós Tészta (Hungarian Cocoa Noodles)

A recipe for Kakaós Tészta (Hungarian Cocoa Noodles)! Homemade egg noodles are topped with cocoa powder and sugar.

Foodie Extravaganza

It’s Foodie Extravaganza Day and this month’s theme is Noodles hosted by 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!

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!

Kakaós Tészta (Hungarian Cocoa Noodles)

For the event, I am sharing a recipe for Kakaós Tészta, Hungarian Cocoa Noodles! I first came across this delicious and comforting use for noodles over on Zsuzsa is in the Kitchen.

Homemade noodles (Házi Tészta) are cut into broad ribbons (Szélesmetélt) and cooked boiling water until just tender.

To serve, they are tossed in melted butter, then covered with a generous pile of cocoa powder and sugar.

I went with powdered sugar, but have also seen the cocoa powder combined with superfine sugar.

Serve immediately after tossing everything together.

Looking for more Hungarian recipes?

Try my:

• Rántott Gomba (Hungarian Fried Mushrooms)
• Tojásos Nokedli (Hungarian Dumplings with Eggs)
• Húsvéti Kalácskoszorú (Hungarian Easter Wreath)

Homemade Noodles

Only add a little water if the pasta dough is too dry and crumbly after a few minutes of kneading. I didn’t need any at all, but this may differ based on the exact moisture content of your eggs or if you pack in your flour too much when measuring. The dough should be fairly stiff.

If too wet and sticky, slowly add a little more flour until easier to handle (take care not to add too much).

Wrap the dough in plastic or cover and allow to rest at room temperature for 30 minutes. It can also be refrigerated for up to a day or two (bring back to room temperature before using). This will make it easier to roll and shape.

Roll the dough into as thin a sheet as possible. I usually keep it around 1/16 inch (1-2 millimeters) when using a pasta machine or closer to 1/8 inch (3 millimeters) thick when hand rolling.

Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out.

If you are cutting the noodles by hand, make sure they are floured enough to prevent sticking and use a very sharp knife.

Cook the noodles in batches to keep from overcrowding the pot. This may bring down the water temperature and cause them to stick together.

Don’t want to make your own pasta? Swap for dried or store-bought fresh pasta. Fresh pasta will cook quicker than dried pasta.

Check out what everyone else made!

• Haluski (Fried Cabbage & Noodles) by Making Miracles
• Bacon and Beer Mac & Cheese by Sew You Think You Can Cook
• Sopa Seca de Fideo – Spicy Mexican Noodles by Food Lust People Love
• Kakaós Tészta (Hungarian Cocoa Noodles) by Tara’s Multicultural Table
• 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

Kakaós Tészta (Hungarian Cocoa Noodles) Recipe

Adapted from Zsuzsa is in the Kitchen

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5 from 4 votes

Kakaós Tészta (Hungarian Cocoa Noodles)

A recipe for Kakaós Tészta (Hungarian Cocoa Noodles)! Homemade egg noodles are topped with cocoa powder and sugar.

Course Main

Cuisine Hungarian

Keyword chocolate, cocoa, Hungarian, Hungary, noodle, pasta

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 -4 Servings

Ingredients

• 1 1/2 cups (190 grams) all-purpose flour
• Pinch salt
• 2 large eggs
• Water only if needed
• 1/4 cup (30 grams) unsweetened cocoa powder
• 1/4 cup (30 grams) powdered sugar
• 2 tablespoons (30 grams) unsalted butter

Instructions

• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
• Mix in the eggs and knead to bring the dough together. Only add water if absolutely needed after a few minutes of kneading.
• Once smooth, wrap the dough 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 1/16 inch (1.5 millimeters) thick or to the 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 into 1/4 inch (6 millimeters) wide ribbons.
• 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 the cocoa powder and powdered sugar.
• Bring a large pot of salted water to a boil. Add the noodles, in batches if needed to avoid overcrowding, 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.