Buttery Poppy Seed Noodles with Citrus Zest

Why You’ll Love This Recipe

• Classic Hungarian comfort: buttery noodles and fragrant poppy seeds in perfect balance.
• Weeknight-easy, celebration-worthy: 25 minutes, one pot, stunning on the table.
• Just-sweet-enough with a lift of citrus zest to brighten every bite.
• Delicious warm as a sweet main, or served as a cozy dessert.

Grocery List

• Produce: 1 lemon (or orange)
• Dairy: Unsalted butter
• Pantry: Wide egg noodles, poppy seeds, granulated sugar, powdered sugar (optional), fine sea salt or kosher salt

Full Ingredients

For the noodles

• 300 g wide egg noodles (szélesmetélt, tagliatelle, or other wide ribbon pasta)
• 4 liters water
• 1 1/2 tbsp kosher salt (for the water)

Poppy seed–sugar blend

• 1 cup (120 g) very finely ground poppy seeds (ground just before using for best flavor)
• 6 tbsp (75 g) granulated sugar
• 1 tsp finely grated lemon zest (or orange zest)
• Pinch fine sea salt

To finish and serve

• 6 tbsp (85 g) unsalted butter
• 2–4 tbsp reserved pasta cooking water, as needed
• Powdered sugar, for a light dusting (optional)
• Extra lemon zest curls, for garnish (optional)

Step-by-Step Instructions

Step 1: Grind and mix the poppy seeds

Finely grind the poppy seeds in a poppy-seed grinder or a clean spice grinder. You want a fluffy, fine texture that releases aroma without turning into paste. In a small bowl, combine the ground poppy seeds, granulated sugar, lemon zest, and a pinch of fine sea salt. Stir well and set aside.

Step 2: Boil the pasta water

Bring 4 liters of water to a rolling boil in a large pot. Add 1 1/2 tablespoons kosher salt. The water should taste well seasoned; this is the only chance to season the pasta itself.

Step 3: Cook the noodles

Add the wide egg noodles and cook until just tender, 7–9 minutes (or follow package time). Stir once or twice to prevent sticking. Before draining, ladle out 1/2 cup of the starchy pasta water and keep it nearby. Drain the noodles well.

Step 4: Melt the butter

Return the empty pot to low heat and add the butter. Let it melt and foam gently. You’re aiming for melted and aromatic, not browned. Take the pot off the heat once melted to prevent scorching.

Step 5: Toss noodles in butter

Return the drained noodles to the pot and toss to coat evenly in the butter so the strands glisten. If they seem dry, splash in a tablespoon of reserved pasta water to help the butter coat every ribbon.

Step 6: Add poppy-sugar blend and moisten

Sprinkle the poppy seed–sugar mixture evenly over the buttered noodles. Toss thoroughly until the noodles are speckled and the mixture is well distributed. Add 1–3 more tablespoons of the reserved pasta water as needed to make everything glossy and lightly moistened—the goal is a soft, clingy coating, not a dry crumble.

Step 7: Serve warm with a gentle finish

Plate immediately. Add a whisper of powdered sugar and a few fresh curls of lemon zest if you like. Serve warm as a sweet main or as a comforting dessert.

Pro Tips

• Grind poppy seeds just before using for the freshest, nutty aroma and best texture.
• Mix sugar and zest into the poppy seeds first; it helps the coating distribute evenly without clumping.
• Reserve pasta water—its starch lightly emulsifies the butter and poppy mixture for a silky finish.
• Use wide noodles; their broad surface grabs more buttery poppy goodness.
• Adjust sweetness to taste: start with 75 g sugar and add an extra tablespoon at the end if you prefer sweeter.

Variations

• Orange–vanilla: Swap lemon zest for orange zest and add 1 tsp vanilla sugar to the poppy mixture.
• Honeyed mákos tészta: Replace half the granulated sugar with 2 tbsp runny honey stirred in during the final toss.
• Rum-raisin twist: Soak 1/3 cup raisins in 2 tbsp dark rum and 2 tbsp hot water for 10 minutes; drain and fold into the finished pasta.

Storage & Make-Ahead

This dish is best right after tossing. If you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or milk and 1 tsp butter to restore silkiness. The poppy seed–sugar blend can be mixed up to 1 week ahead and stored airtight in the fridge, or frozen up to 3 months.

Nutrition (per serving)

Approx. 650–670 kcal; 31–33 g fat; 77–81 g carbohydrates; 14–16 g protein; 7–9 g fiber; 170 mg sodium. Nutrition will vary based on pasta brand and optional toppings.