1. Put 1 spoon of oil into slightly salty boiling water, pour into it the slambuc pasta and cook it to be ready, then filter it in a colander and let the water drop from the pasta.
2. Cut the bacon into small cubes and fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes "glassy", and take it away from the oven and stir the paprika into it.
3. Peel the potatoes and cut them into small cubes. Add to it the onion with the red paprika, the ground "lecsó", salt and pepper and a little water. (Be careful with the amount of water, if it is not enough, the meal will burn, if it is too much it will be overcooked, pour just a little first and pour more later if needed)
4. Cook the potatoes to be soft covered by a dish cover along with continuous stirring.
5. Mix the cooked slambuc pasta with the ready potatoes and heat it together on strong fire.
Serve it hot and fresh on a pre-heated plate. Eat it with leavened cucumber, pickled apple paprika and green maize.
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1.Cook the vermicelli in a salty, huge amount of water with one spoon of oil, then filter it via a colander (cook it properly, do not boil to pulp)
2. Pour boiling water on the raisins, then leave them to stay.
3.Separate the egg-white and the yolk of the 4 eggs then mix the yolk with the vanilla powder and the sugar powder. (leave a small amount of yolk in the bowl, as well), and add the filtered raisins and the cottage cheese and the sour creme and mix them together.
4.Beat up the egg-whites and mix the whisked eggs into the ingredients prepared under point 3 and with the cooked vermicelli.
5. Put two of the sheets of strudel into a baking dish covered with butter and breadcrumb e.g a fire-proof bowl, it should be 4-5 cm high.
6. Pour the mass prepared according to point 4 on the top of it then cover it with the remaining strudel sheets. You can cover the sheets of strudel with yolk if you want them to be juicy. Lubricate the top with the rest of the yolk.
7. Bake it in a hot oven for about 30-35 minutes at 180 oC.
Serve it cold, cut it into cubes of 5x5 cm, dusted with vanillin sugar or sugar powder.
Curiosities
The ancient Greeks also ate pasta dishes, and the archaeologists found on their excavation sites tools suitable for pasta making in Etruscan towns, the oldest pasta finding is 4000 year old from China along the Yellow River.
Shenji Chen made the longest pasta of the world on 20th November 2004 in Vienna. It was 180 meter-long and weighed 1500 gr
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