The store was out of the little very thin Manischewitz noodles I like, so I bought these in the same Kosher section. Great, not too big, but with enough body to actually taste the noodles. Now, other than putting them in my home-made soups, what can I do with them?
They’re good to serve with a saucy stew. Basically, just use them like you would any egg noodles. You know like chicken & noodles, beef & noodles, stroganoff, that sort of thing.
How about a heart attack in a bowl? Kluski noodles, with crumbled bacon pieces, a little bit of bacon grease and a dollop of cottage cheese. Add a little black pepper, mix, eat and die happy.
Add some sour cream and you basically have what is called sztrapacska in Hungarian (it’s based on a Slovak dish called strapačky.) The main difference is the noodles are made with potatoes in them.