GF Hungarian Poppy Seed Noodles

Poppy seed is widely used to make yeast breads, sweet rolls, pastries, and coffee cakes in Hungary. This one is more of a weekday dish, we normally serve it after a one-pot soup, like goulash or bean soup. And yes, it's a sweet noodle! Although this dish isn't familiar to most Americans, similar versions are also popular in Poland and Austria.

This dish can’t be more simple to assemble. All you need is some tagliatelle or wide strip pasta, poppy seeds and sugar. I love to use caster sugar because over the hot pasta it just melts much better. The important thing is that the poppy seeds must be bround first, it’s quite a different taste from the whole ones that are sprinkled on top of baked goods. I grind the poppy seeds in a coffee grinder, always together with some granulated sugar otherwise the oily poppy-seed paste would just stick. The standard ratio of poppy to sugar is two to one.