Noodles

I woke up one day, not exactly sure why, with an intense craving for something sweet and simple. I rummaged through my drawer of memories and the taste of my childhood came to mind, one that I can’t quite shake off. My mom used to make nudli, but in our house, we called them "vutale" (I don’t know, maybe that’s how the word stuck with us). The first time I tried to make them on my own, it turned into a bit of a mess. I added too much flour, let the potatoes cool down until they were ice cold, forgot to mix the breadcrumbs enough, and the sugar stuck to the pan like concrete. But they were still good because, honestly, it’s the kind of recipe where you can’t really go wrong; they just might not be as fluffy as mom's. It’s the recipe I pull out of my sleeve whenever I crave something sweet, vegan, quick, and made with what I have at home. I don’t argue with it because I know how it turns out.

By the way, if you decide to make them, know that the whole process takes about an hour, maybe a bit more if you move slowly (like I do when I’m watching a show while cooking). You’ll get about 3-4 large servings for normal people, or two if you have some greedy guests who won’t leave anything behind. In terms of difficulty, it’s somewhere between “boiling soup” and “twisting a cake” – not hard, just a bit messy in the kitchen and you’ll get your hands dirty with the dough.

Why do I insist on making them often? Because they are truly simple. You can whip them up when you want a quick dessert without eggs, cheese, or milk. You only need a few potatoes, flour, and some breadcrumbs. Plus, it’s a no-fuss recipe: it doesn’t matter if your potatoes are small or large, or if your breadcrumbs are coarser or finer. No matter how you make them, they’ll be eaten. They’re sweet, but not overly so, somewhat satisfying, and if you have kids or guests, don’t worry, they’ll disappear instantly. I admit I eat them even when it’s not Lent because they’re just as good anytime.

Ingredients, with quantities, so you don’t have to ask:
5-6 medium potatoes (I prefer a floury variety, like red or "for mashing," because I don’t like gooey nudli). The potatoes replace the eggs and give that pleasant texture, not dry. A pinch of baking soda (don’t add more, or you’ll taste it in the dough, and trust me, you don’t want that). This is to make the nudli fluffy, not rock-hard. 100 ml of water (added by eye, just enough to bind everything). Salt to taste – about half a teaspoon should give enough flavor to the dough, the rest to your liking. A little vanilla essence, about a teaspoon (or none if you don’t want the flavor; some add a bit of lemon zest, but I don’t like that in nudli). Flour as needed – I can’t give you an exact amount, but have about 350-400 g on hand and adjust as you go, depending on how watery your potatoes are. For the “topping”: 150 g sugar, 200 g breadcrumbs, a little oil (maximum 2 tablespoons, just enough to prevent the breadcrumbs from burning).

1. First, I boil the potatoes. I wash them well and put them in the pot with the skin on, otherwise, they absorb too much water, and I don’t like it when the dough is gooey. Don’t have the patience to wait for them to cool? You can rinse them with cold water, but they still need to be cold to avoid burning your hand and sticking everything together. Once they’ve cooled down a bit, peel them and grate them using a fine grater. Mash them well, making sure there are no lumps – if you feel like it, you can use a potato ricer, but grating is more traditional.

2. Over the grated potatoes, I add a pinch of baking soda and a bit of salt, pour in the water (not all at once, I save a little aside because it depends on how moist the potatoes are). I add the vanilla directly, no discussions. I mix everything and start adding flour, a good handful at a time, mixing with my hand (you won’t have any chance of homogenizing it with a spoon). You need enough flour to bind the dough, but not so much that it becomes too hard – it should remain soft, not stick too much to your hands, but not be runny either. If you added too much flour, the nudli will turn out heavy and gummy, so don’t overdo it. If it’s too soft, sprinkle in a little more flour until it’s okay.

3. In the meantime, I put a large pot of salted water on to boil, just like for pasta. Don’t skimp on the water; the nudli need space to dance, or else they’ll stick together. While the water is boiling, take the dough and roll it into a “rope” about 3-4 cm in diameter, similar to sausages. On a lightly floured surface, cut pieces about 1-2 cm long. Roll each piece between your palms to make them elongated; they don’t have to be perfect – honestly, I never get them the same twice in a row, and it’s not necessary.

4. When the water is boiling well, drop the nudli in batches (not all at once, or they’ll stick together and you won’t be able to separate them even with prayers). Let them boil without touching them until they start to rise to the surface – don’t rush, it takes about 2-4 minutes, depending on how big you made them. Once they rise, let them cook for another 30 seconds, no more, then scoop them out with a slotted spoon directly into a colander. Drain them well and don’t rinse them with cold water, so they don’t absorb water unnecessarily and cool down.

5. Now comes the best part: the breadcrumbs with sugar. I heat two tablespoons of oil in a large pan (with higher sides) and add the breadcrumbs. I fry them over medium heat, stirring constantly, or else they’ll burn – and burnt breadcrumbs aren’t very tasty; I’ve made that mistake too. The breadcrumbs need to turn golden, not brown or black. When they’re ready, I turn off the heat, let them cool for two minutes, and then add the sugar. I don’t put it back on the heat, or else it caramelizes and you’ll have breadcrumbs stuck to the pan like concrete. I mix well, then add the hot nudli to the pan and gently toss them with a wooden spoon without breaking them. You can also swirl the pan with your hand if you’re afraid of crushing them.

6. Let them sit in the breadcrumbs for 2-3 minutes, so they soak up a bit and aren’t too dry. Serve them while they’re warm, generously coated in breadcrumbs, and if you feel like it, sprinkle some vanilla sugar or a little cinnamon on top, but it’s not mandatory.

Practical tips, variations, what works and what doesn’t

Common tips and mistakes:
1. If you put hot potatoes in the dough, you’ll struggle; it’ll stick, and you’ll end up adding too much flour. It’s better to let them cool a bit, or rinse them in cold water and drain them well.
2. Don’t overdo the baking soda! I once tried adding a larger pinch, and the dough had a chemical taste. You don’t need much, just enough to make them fluffy.
3. If the breadcrumbs burn, set them aside. Don’t try to salvage them; they’ll be bitter and it’s not worth ruining the nudli with them. It’s better to toss them and make new breadcrumbs; it only takes 5 minutes.
4. It’s important not to overcrowd the pot when boiling the nudli; otherwise, they’ll stick together, and you won’t be able to separate them.
5. If you want them to be more colorful or have a special flavor, you can add a bit of cinnamon to the breadcrumbs or even a little vanilla sugar.

Substitutions and adaptations:
- For a gluten-free version, use rice flour or a gluten-free mix, but know that it won’t have quite the same texture. They turn out softer and can break more easily while boiling, but if you make them smaller, it works.
- If you want a healthier option, use brown sugar instead of white, or even a sweetener. But be careful, brown sugar caramelizes more easily and can darken the breadcrumbs.
- Instead of regular breadcrumbs, you can try ground oats – fry them the same way as breadcrumbs; they turn out differently, but the taste is interesting, more rustic.
- Some mix ground almonds with the breadcrumbs. I haven’t tried it, but I think it could work.

Recipe variations:
- If it’s not Lent, you can add a tablespoon of butter to the breadcrumbs; it makes them even more flavorful.
- You can fill the nudli with jam (just roll the piece, put a dab of jam inside, and pinch the ends), but it’s a bit tricky and they can easily break if the dough isn’t firm enough.
- There’s also the option with poppy seeds instead of breadcrumbs – boil the nudli, then roll them in sugar mixed with ground poppy seeds. It’s a different story, but just as good.

Serving ideas:
They’re best served warm, straight from the pot, but they’re also fine cold (though the breadcrumbs won’t be as crunchy). You can serve them with plum jam or sour cherry preserves on the side if you want something extra. For breakfast, they go well with a cup of black coffee or tea. For dessert, a glass of cold compote or almond milk is nice, especially if you’re fasting. In a complete fasting menu, I serve them after a vegetable soup or a light stew.

Frequently asked questions (even from my mistakes)

1. Can I use potatoes boiled a day in advance?
Yes, but they should be kept in the fridge, so they don’t ferment. They seem easier to peel, but they shouldn’t be too dry, or else the dough will be hard to bind.

2. Why do my nudli break while boiling?
Either you didn’t add enough flour, or they were cut too thin, or the water wasn’t boiling enough. It also helps to let them dry on the counter for a few minutes before boiling.

3. Can I make them without breadcrumbs?
Yes, you can roll them directly in sugar, but it doesn’t have the same charm. You can also use ground nuts or poppy seeds with sugar if you don’t want breadcrumbs.

4. How do I know how much flour to add?
I never measure exactly. I add gradually until it doesn’t stick too much to my hands but still remains slightly soft. If it’s too hard, it’ll end up like a piece of plastic.

5. Why does my breadcrumbs stick to the pan?
The pan was too hot, there was too little oil, or you added the sugar too quickly. First, fry the breadcrumbs dry or with a little oil, and only after removing them from the heat, add the sugar.

6. Can I freeze them?
Yes, but freeze them uncooked, on a tray, then put them in bags. When I need them, I boil them directly without thawing.

Nutritional values (by eye, as I’m not a nutritionist, but I calculated roughly): for one serving (about a quarter of the recipe above), you get around 250-300 kcal, most of which come from carbohydrates (potatoes, flour, sugar, breadcrumbs). The fats are very low (from the oil and possibly from the breadcrumbs, if they’re richer), about 5-7 g. The protein is minimal, under 5 g, since there are no eggs or dairy. It’s vegan, so it fits into a vegan diet. If you use less sugar or a lighter breadcrumb, you’ll also reduce the calories. It’s a fairly filling dessert, especially because of the potatoes, and it doesn’t spike blood sugar as much as cakes made solely from flour and sugar. If you have diabetes, however, be careful with the portion size.

How do I store and reheat them? The best time to eat nudli is the same day you make them, as otherwise, the dough hardens and the breadcrumbs become wet and soft. But if there are leftovers, I put them in a container in the fridge, well covered, so they don’t absorb odors. They last about two days; after that, they’re not as great. To reheat them, I put them in the microwave, but not more than 30 seconds, or they become rubbery. If you feel like putting in the effort, you can sauté them in a pan, but on low heat, with a little extra breadcrumbs. Usually, I don’t get to keep them for more than a day anyway.

That’s it; this is how I make them every time, with little improvisations based on my mood and what I have at home.

Boil the potatoes with their skins on. Let them cool and peel them. Grate the potatoes using a fine grater. Add baking soda, water, vanilla essence, and salt to taste to the grated potatoes and mix well. Gradually add flour until a consistent dough forms. In a pot, bring water with a little salt to a boil. Meanwhile, shape the noodles as follows: roll the dough into a log with a diameter of 3-4 cm. Cut into pieces of 1-2 cm and roll each piece in your palms (until they become elongated, see the picture). Add the noodles to the boiling water and let them cook until they float to the surface. Remove them with a slotted spoon to drain. In a pan, sauté the sugar with breadcrumbs until it turns brown! Transfer the noodles to the breadcrumb and sugar mixture, but do it gently so they don’t break!!! Enjoy your meal!!!

 Ingredients: 5-6 medium potatoes, a pinch of baking soda, 100 ml water, salt to taste, a little vanilla essence, flour as needed, 150 g sugar, 200 g breadcrumbs, a little oil

 Tags:  noodles fasting recipes