This is a beloved dish from Transylvania, so delicious that you’ll easily forget the amount of carbs that go into it. Noodle dishes are very popular in this part of the country, and although I don’t know of a name for this dish, apart from the descriptive ‘tăiţei cu cartofi’, I believe it’s eaten (joyfully) in the north and west.
I am going to be giving you the recipe for making the noodles, but you can substitute with pasta and skip this stage.
Ingredients: serves 4
For the noodles:
200g bread flour
For the dish:
6-7 small potatoes, cut into quarters or halves
3 medium size onions
Make the noddles by combining the ingredients together, kneading well even if the dough seems to be dry. Turn the bowl upside down over the dough and allow to rest for 15 minutes. Knead again, wrap it and rest it for 30min-1 hour. If you have a pasta machine, use it on the widest setting to make tagliatelle. If you don’t have a pasta machine, use a rolling pin to stretch the dough to 1mm thickness. Dust with flour, transfer on a table cloth or tea towel and put it in a dry place for 2-3 hours. Then roll it and slice it thinly, uncurling and separating the slices as you go along. Put back on the table cloth in the dry place.
Cover the potatoes with water, add salt and simmer for 15 minutes. In the meantime, heat some oil in a frying pan and cook the onions with a pinch of salt. They need to be well caramelised. Add the simmered potatoes and crush some with a fork, mixing well. Turn the heat down. In a separate pan, bring some water to a boil, then add the noodles and a pinch of salt. It will take around 3-5 minutes to cook them al dente. Transfer them to the frying pan over the onions and potatoes and mix well. Add a bit of water from the pan.