Almás Metélt

This recipe comes from Unokáinknak ajánljuk (“We Recommend it for Our Grandchildren”) by Lejtényi-Waldhhauser. As it’s mentioned elsewhere in this book, the general ratio for making metélt tészta (which is the sort of dough needed for this recipe) is: 500 grams liszt, two whole eggs, a pinch of salt and just enough warm water to make the dough easily knead-able. “If you add more eggs, the dough will be tastier,” the authors add. Knead the dough, divide it into three pieces, and let them rest until you think they are ready to be rolled out. Roll or cut the pasta into whatever form you’d like, and cook in salted boiling water until the noodles rise to the top.

Ingredients:
500 grams flour dough, see above
150 grams sugar
Grated lemon zest
1 kilogram grated apples
100 milliliters sour cream
50 grams fat
1-2 tablespoons apricot jam

Method:
“We are kneading a pasta dough with the flour,” write the authors (see above). “We’re rolling it out to a thickness of two milliliters. We’re cutting it into long, thin strips. We’re cooking it in salted water, and then we’re putting half of the dough in a greased pot. We’re sprinkling it with sugar and the grated apples mixed with a little lemon zest. Cover with the remaining pasta, sprinkle more sugar on the top, pour on the sour cream and fat, and bake. You can also mix apricot jam in with the apples.”