Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. In the countryside this kind of pasta called “sailor collar”. But spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles.
Other specialty of this dish is to serve on a preheated plate, enriched with sour cream. By the way the origin of the food’s name comes from the expression-“it slips on the plate”- because the pasta with the sour cream slips from one side to the other.
To prepare: The noodles are cooked in salted water and drained, mixed with butter, crumbled quark (traditionally made from sheep milk), chopped, fried, crispy bacon/lard, topped with thick Hungarian sour cream (tejföl) and lightly salted. The mixture is then heated in the oven for a few minutes before serving. In some places in Hungary it is customary to flavor with fresh dill. The pasta can be served as a main course after a soup or at the end of a meal as a dessert or as a side dish as well (for instance with catfish on a bed of cottage cheese noodles) .
Ingredients: 200 gr pasta, 200 ml sour cream, 50 gr lard, 200 gr salted quark or cottage cheese, salt, 1 bunch of fresh dill (optional)
The pasta is cooked in salted water and drained, mixed with a little bit of butter or the fat of the lard. Serve with quark and sour cream. You can layer the cooked pasta (alternating with layers of grated cheese as well) add sour cream and quark to each layer then place into the oven and bake until it is golden brown.