Noodle

Noodles with walnuts and plum jam‏ (Rezanci s orahi)

by:
February  7, 2015
0
0 Ratings
Noodles with walnuts and plum jam‏ (Rezanci s orahi)
  • Serves 4-5
Author Notes

They are very easy and quick to make and they bring the memory of summer days. With some kinda of soup, it was our lunch.
My mom and my grandmother us to make homemade noodles and we had the homemade jam with big pieces of plum. This day I just bay pappardelle.
If you make it fresh it’ll be more time-consuming but the texture is different.
—anka

What You'll Need
Ingredients
  • 1 pound fresh or dried pappardelle (or homemade)
  • 4-5 tablespoons butter
  • ground walnuts
  • plum jam (or mix sugar and cinnamon)
Directions
  1. Prepare noodles according to package directions.
  2. Melt the butter in frying pan.
  3. Once the noodles are cooked and drained put them in the butter and sprinkle with walnut (2 tbs of ground walnut per person).
  4. Serve with a dollop of plum jam or sprinkle with sugar and cinnamon.
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  • Windischgirl
    Windischgirl
  • luvcookbooks
    luvcookbooks
  • anka
    anka

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5 Reviews

Windischgirl
Windischgirl February 17, 2015
Anka, we would have this for supper in our family too; we are Slovenian. And yes, often with soup first. Did your family make "Nothing Soup"?
It is tasty!
 
anka
anka February 17, 2015
Hi neighbors, thanks for comment. I don't know soup by that name, maybe we called something else.
What it looks like?
 
Windischgirl
Windischgirl February 17, 2015
Caraway soup, maybe? My mother would cook flour and oil (I know it was probably lard in Europe) until it was brown, add some caraway seeds and paprika, then add water to make a soup. Sometimes She would beat an egg and then drizzle it into the hot soup to make something like noodles. She said it was what you made when there was nothing to eat in the house, because you could make it from almost nothing. It was probably invented during wartime.
 
anka
anka February 17, 2015
I know, we call Ajnpren juha. In Slovenia you call Prežganka.
 
luvcookbooks
luvcookbooks February 16, 2015
This sounds so good!!