When I met Sarah Copeland's family, I found out her husband Andras was from Hungary. There were a few things I got to try while working with Sarah this fall, that were Hungarian. But, one of those things was not Lasagne ai Semi di Papavero (Italian) or Mákos Tészta (Hungarian) which both translate to Papparadelle with poppy seeds. I remember Sarah telling me about this pasta that Andras grew up eating with sugar, poppy seeds, and cheese and I nearly curled up in a ball. I said something along the lines of "that hurts my Italian heart," because honestly pasta, sugar, and cheese?! It's almost offensive to me. And well, to my greatest surprise the Italians are known for eating it too, but only in Friuli Venezia Giulia. I was so excited to make this and try it too (although I really had my doubts). It's something you must try, at least once. And if I thought I never would ever do it, then you must try Papparadelle with Poppy Seeds and Sugar.

Yield: 6 portions

gather the goods

00 flour 500 gr

5 eggs

butter 100 gr + more if needed

sugar 20 gr

poppy seeds 20 gr + more if needed

salt
 

make it

1. Make a pasta dough with flour, eggs and salt. Knead until smooth and elastic then wrap in plastic and let it rest 30 minutes.

2.Roll out the pasta 1 mm thick and cut larger and shorter than pappardelle. About 2 inches wide and 6 inches long.

3. Let the pasta dry on a flour dusted wooden board .

6. Crush the poppy seeds and mix them with sugar.

7. Melt butter in a pan until it becomes golden brown. Remove from fire and add the poppy seeds.

8. Bring water to boil, add salt, and cook the pasta to al dente.  Mix pasta into the butter and poppy seed mixture .***This dish is good with a sprinkle of cheese like Grana Padano or percorino.

*Recipe adapted from Chef Odette Fada