Wuzinudeln (Poppy Seed Noodles)

Joseph Koó and Mariam Schwack-Koó live in Burgenland, Austria and run one of the last European businesses to use a traditional technique for printing and dyeing fabric with indigo. They print the fabric – cotton, linen, or silk – using blocks, some of which are 200 years old. Their specialty is double-side resist prints with a different pattern on each side. The printed fabric dries for about five weeks before dyeing, which can take up to four hours depending on the intensity of blue they want. This is their first year at the International Folk Art Market and they’ve generously shared their recipe for Wuzinudeln or also known as Wuzinoodles – a specialty of Burgenland. Find them at IFAM Booth 72, Rooted in Generations Neighborhood.

About Wuzinudeln From the Author

“My grandmother always made this dish for me when I came home from school,” says Joseph Koó of this popular poppy seed noodle dish. “Wuzi” cames from Wuzeln, a dialect language, and means to twist or squeeze. Today’s his wife Mariam makes the dish for their son, who loves it just as much as Joseph did when he was young.

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Wuzinudeln

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• Author: Joseph Koó and Mariam Schwack-Koó

Print Recipe

Description

Thick noodles in a poppy seed covering. 

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Ingredients

Scale 1x2x3x

• 400 gm potatoes
• 160 gm all-purpose flour
• 40 gm unsalted butter, melted
• 1 egg
• 1 tbsp wheat semolina,
• 1 pinch salt,
• 90 gm ground poppy seeds
• Powdered sugar
• Plum or other fruit compote

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Instructions

1. Boil the potatoes, peel them, and press them through a potato ricer.
2. Mix the potatoes with flour, semolina, egg, melted butter, and salt and knead well.
3. Form the potato dough into a roll, divide it into about 3 equal pieces and roll it into noodle shapes – about the size of your index finger – with your hands.
4. Place noodles in simmering salted water.
5. When the noodles rise, they are done.
6. Melt butter in a pan. Add the drained noodles to the pan and toss.
7. Sprinkle with the ground poppy seeds and sugar and serve warm.

Recipe by Joseph Koó and Mariam Schwack-Koó
Styling by Anna Franklin
Photography by Dave Bryce

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