Recipe for wide noodles with sauerkraut

When I was little, I used to insist on mixing the tăiței dough. Mum would then roll the sheets and I would keep checking to see when they were dry enough to be cut into ribbons. It was very exciting. I used to pinch little shreds of raw dough and eat them, and I still like raw pasta even to this day. The dish comes from Transylvania, not that close to the Danube, but it’s a glorious vegetarian dish satisfying all cravings for carbs, tanginess and saltiness. It’s also good in the summer since fermented ingredients help maintain the right salt levels in the body.

This recipe is taken from Danube by Irina Georgescu (Hardie Grant, £28), Photography by Issy Croker.


Ingredients for Wide Noodles with Sauerkraut Serves: 4


How to make Wide Noodles with Sauerkraut

  1. Cover the base of a frying pan with a thin layer of oil and heat. Add the onions and cook over a medium heat until soft and translucent, then add the sauerkraut, combine well and turn the heat to low, stirring occasionally.
  2. Cook the pasta in salted boiling water for 12 minutes, or until al dente. If you use homemade pasta, it will only take 3–4 minutes.
  3. Use tongs to transfer the cooked noodles to the frying pan. Mix well with the sauerkraut and onions, adding a few splashes of the cooking liquid if it’s not too salty. Otherwise, use water.
  4. Remember, sauerkraut can have different levels of saltiness from one brand to another. This dish doesn’t actually have a sauce, but you still need a little liquid to bring everything together. Serve with plenty of pepper.
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