Table and recipes
Walnut Noodles: A Simple Meal for Two
Prepare small and medium walnut pieces. Cook the noodles according to their packet, then combine with a little cooking water so they do not stay dry. Reserve some walnuts for serving.
Get the ingredients ready
- 200 g dried noodles
- 60 g shelled walnut kernels
- 20 g butter or 1–2 tablespoons olive oil
- About 50 ml noodle cooking water, used as needed
- Salt to taste; optional chopped parsley
These are starting quantities for two people. Adjust for noodle thickness and appetite. Remove shells and hard internal partitions before weighing the kernels.
Follow your noodles’ cooking time
Add the noodles to boiling water and follow the packet instructions. Homemade noodles vary in thickness, so check their texture instead of relying on one fixed cooking time.
Reserve a small cup of cooking water before draining. You may only need a few spoonfuls to adjust the final consistency.
Combine near the end
Melt the butter gently in a wide pan and add the noodles before it browns. Add about two-thirds of the walnuts and two tablespoons of cooking water; toss gently.
If the noodles look dry, add a little more water. Avoid leaving the walnuts in the fat for a long time: the aim is to distribute them through the warm noodles, not to toast them heavily.
Finish and serve
Scatter the remaining walnuts over the plates and add parsley if you like. Different piece sizes give a more varied texture than finely ground walnuts alone.
Adjust salt for any cheese served alongside. Noodles may contain wheat and eggs, so check your packet. This is a way to use walnuts at home, not an offer of ready-made meals.
Make the preparation sequence easier
Finish chopping the walnuts before draining the noodles, so they can be combined while warm. Set out the serving plates and a cup for the cooking water in advance. There is no need to boil a separate sauce for a long time; gentle mixing in a wide pan brings the ingredients together.
For four people, start with 400 g of noodles and 120 g of walnuts. Still add water according to the texture rather than automatically doubling it. If the pan is crowded, mix in two batches. Take noodles and walnut pieces together when serving so one plate does not receive most of the nuts.
Frequently asked questions
Can I use pasta instead?
Yes. Use short pasta and follow its own cooking instructions.
Should all the walnuts go in at once?
Keeping some for serving gives a more distinct texture on top.
Sources
An original guide prepared by Ceviz Vadisi. Recipe quantities are starting suggestions for home cooking; adjust the texture to your ingredients.
