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Wide Noodles with Walnuts

Wide Noodles with Walnuts

Marodi

Široki rezanci s orasima is a traditional sweet pasta dish from Central and Eastern Europe, particularly the Balkans. It likely originated from Austro-Hungarian influences, where sweet noodle dishes were common, blending local Slavic culinary traditions with Central European cuisine.

Historically, walnuts were a prized ingredient, often used in festive dishes due to their richness and availability. This dish was a popular homemade treat, especially in rural households, as it required minimal effort and used simple, accessible ingredients.

In some regions, this dish was considered a "poor man's dessert" because it didn't require expensive ingredients like chocolate or exotic fruits. Yet, it was often served at family gatherings and holidays, showing how humble dishes can become beloved comfort food. Today, it's still enjoyed for its nostalgic and heartwarming taste.

Serving:

4

Preparation time:

15

Calories per person:

934

Ingredients

Marodi Wide Noodles: 400 grams

Whole Walnuts: 200 grams

Sugar: 150 grams

Butter: 50 to 75 grams

Preparation instructions:

  • Toast the whole walnuts in a dry pan until they become fragrant and develop a light golden colour in some areas
  • Let them cool slightly, then grind them in a food processor or grinder to the desired fineness
  • Mix them with sugar and set aside
  • Cook Marodi wide noodles according to the instructions on the package
  • Drain the wide noodles and, while still hot, mix them with butter
  • The butter should fully melt and coat the pasta
  • Add the sugar and walnut mixture, mix well, and serve immediately

Nutritional value:

Carbohydrates: 119.5 g

Proteins: 19.5 g

Fats: 44.75 g

Origin of the recipe:

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