Hungarian Grízes Tészta: Buttery Semolina Noodles

Why You’ll Love This Recipe

• Classic Hungarian comfort food with only a handful of pantry ingredients.
• Ready in about 25 minutes—perfect for weeknights or nostalgic late-night suppers.
• Beautifully nubbly texture: buttery, toasty semolina clings to tender egg noodles.
• Finish two ways: delicate powdered sugar or a generous spoon of tangy apricot jam.

Grocery List

• Produce: Optional lemon (for zest), fresh mint for garnish (optional)
• Dairy: Unsalted butter
• Pantry: Dried wide egg noodles, coarse durum semolina (búzadara), powdered sugar, apricot jam, salt

Full Ingredients

Noodles

• 12 oz (340 g) dried wide egg noodles
• 1 tbsp kosher salt (for boiling water)

Buttery Semolina Crumbs

• 1 cup (160 g) coarse durum semolina (búzadara)
• 6 tbsp (85 g) unsalted butter, cut into pieces
• 1/8 tsp fine salt

To Finish (choose one, or offer both at the table)

• 2–4 tbsp powdered sugar (to taste)
• 1/2 cup (150 g) apricot jam (lekvár), gently warmed
• Optional: 1/2 tsp finely grated lemon zest; extra 1 tbsp butter for gloss

Step-by-Step Instructions

Step 1: Bring water to a boil and cook the noodles

Bring 4 quarts (3.8 L) of water to a rolling boil (212°F / 100°C). Add 1 tablespoon kosher salt, then the egg noodles. Cook until just tender, 6–8 minutes or according to package directions. Stir occasionally to prevent sticking.

Step 2: Start the buttery semolina

While the noodles cook, set a large, wide skillet (12-inch / 30 cm) over medium-low heat (about 300–325°F / 150–165°C if using an infrared thermometer). Add the butter and let it melt gently without browning.

Step 3: Toast the semolina to deep golden

Sprinkle the semolina and a pinch of salt into the melted butter. Stir constantly with a spatula to coat every grain. Keep the heat moderate to low and toast until the semolina turns deep golden and smells nutty, 6–8 minutes. It should look like sandy, buttery crumbs—nubbly but not burnt. If it darkens too fast, reduce the heat.

Step 4: Reserve pasta water and drain very well

Before draining, dip a heatproof cup into the pot and reserve 1/2 cup (120 ml) starchy pasta water. Drain the noodles thoroughly and shake the colander so excess water steams off for 30–60 seconds. Do not rinse; you want the surface starch to help the crumbs cling.

Step 5: Fold noodles into the toasted crumbs

Tip the hot, well-drained noodles into the skillet with the toasted semolina. Toss continuously so the crumbs distribute evenly. Add reserved pasta water 1 tablespoon at a time (usually 1–3 tbsp total), just enough to lightly hydrate the semolina so it adheres to the noodles without turning pasty. Toss for 1–2 minutes, adding an optional extra tablespoon of butter for shine if you like.

Step 6: Finish sweet and serve

For the classic sweet finish, dust 2–4 tablespoons powdered sugar over the noodles and toss to coat evenly. Alternatively, serve the noodles plain and pass a small bowl of gently warmed apricot jam for spooning over each portion. Add a whisper of lemon zest if using. Serve immediately while hot and aromatic.

Pro Tips

• Use coarse semolina (búzadara). Fine semolina toasts too quickly and doesn’t give the same nubbly crumb.
• Low, steady heat is key. Semolina can scorch; aim for deep golden, not brown. If it starts smelling bitter, reduce heat.
• Drain noodles very well. A brief steam-off in the colander prevents soggy crumbs; add pasta water only by the tablespoon.
• Warm the apricot jam so it spoons smoothly and doesn’t cool the noodles on contact.
• Make extra crumbs: double the butter–semolina portion and store for ultra-fast future batches.

Variations

• Cinnamon Sugar: Stir 1/2 tsp ground cinnamon into 3 tbsp powdered sugar and finish as directed.
• Brown Butter: Let the butter brown lightly before adding semolina for a deeper, nutty flavor (watch closely).
• Cocoa Sugar: Mix 1 tbsp unsweetened cocoa powder with 2–3 tbsp powdered sugar; dust generously for a cocoa-kissed version.

Storage & Make-Ahead

Toasted semolina crumbs keep well: cool completely, then store airtight at room temperature for up to 1 week. Rewarm in a skillet before folding in fresh-cooked noodles. Leftover finished noodles can be refrigerated up to 3 days. Reheat gently in a skillet with a teaspoon of butter or a splash of water to loosen; add fresh powdered sugar or jam after reheating. Not ideal for freezing.

Nutrition (per serving)

Approximate values (with powdered sugar, without jam): 620 calories; 17 g protein; 18 g fat; 95 g carbohydrates; 5 g fiber; 8 g sugars; 420 mg sodium. Add about 50 calories per tablespoon of apricot jam used. Nutrition will vary with brands and portion sizes.