Wide Noodles with Sauerkraut (Tăiței cu Varză Murată)
by Irina Georgescu
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Easy
When I was little, I used to insist on mixing the tăiței dough. Mum would then roll the sheets and I would keep checking to see when they were dry enough to be cut into ribbons. It was very exciting. I used to pinch little shreds of raw dough and eat them, and I still like raw pasta even to this day. The dish comes from Transylvania, not that close to the Danube, but it’s a glorious vegetarian dish satisfying all cravings for carbs, tanginess and saltiness. It’s also good in the summer since fermented ingredients help maintain the right salt levels in the body.
This recipe is taken from Danube by Irina Georgescu (Hardie Grant, £28), Photography by Issy Croker.
Ingredients for Wide Noodles with Sauerkraut Serves: 4
- sunflower oil, for frying
- 1 medium brown onion, thinly sliced
- 500g sauerkraut
- 400g flat, wide pasta ribbons, such as tagliatelle
- salt and freshly ground black pepper
How to make Wide Noodles with Sauerkraut
- Cover the base of a frying pan with a thin layer of oil and heat. Add the onions and cook over a medium heat until soft and translucent, then add the sauerkraut, combine well and turn the heat to low, stirring occasionally.
- Cook the pasta in salted boiling water for 12 minutes, or until al dente. If you use homemade pasta, it will only take 3–4 minutes.
- Use tongs to transfer the cooked noodles to the frying pan. Mix well with the sauerkraut and onions, adding a few splashes of the cooking liquid if it’s not too salty. Otherwise, use water.
- Remember, sauerkraut can have different levels of saltiness from one brand to another. This dish doesn’t actually have a sauce, but you still need a little liquid to bring everything together. Serve with plenty of pepper.
About the author
Irina Georgescu is a UK food writer and author from Romania whose work draws on her Eastern European heritage. Her writing and recipes are a love letter to Romania, a country explored very little from the culinary point of view. She writes with integrity and respect towards this rich heritage, raising the profile of Romanian culinary identity through her books and culinary tours. Her first book, ‘Carpathia, food from the Heart of Romania’ was shortlisted by the UK Guild of Food Writers for the Best International Cookbook Award. At the same time, the German Culinary Academy awarded its German translation a Silver Feather. The book was also translated into Hungarian and Dutch. Her latest book, ‘Tava, Eastern European Baking and Desserts from Romania and Beyond’ is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. Irina also aims to share the story of those dishes that have come to represent the identity of different cultural communities across the country. Irina was born in Bucharest, Romania, where she lived for 30 years before she moved to Wales, UK. Keep in touch with her through her website and social media.
