Potato Pasta

Potato pasta is a simple yet very filling dish of grandmothers' kitchens – it is made from a few cheap ingredients, and fills you up in no time.

1. Peel the potatoes, cut them into roughly 2 cm cubes, put them on in lightly salted water, and over a medium heat cook them tender in 12-15 minutes – it is right when a knife slides in easily.

2. Meanwhile cut the onion into small cubes. In a larger pan melt the lard, and over a medium heat fry the onion golden yellow in 6-8 minutes, stirring often, so it does not catch.

3. Take the pan off the heat (important, because in the hot fat the paprika burns and turns bitter), sprinkle over the paprika, and stir it in quickly.

4. Put the cooked, strained potatoes into the paprika onion, and crush them coarsely with a fork – do not purée them, keep pieces in it.

5. Cook the square-cut pasta in plenty of salted, hot water according to the packet (about 8-10 minutes), until it just softens, then strain it.

6. Toss the pasta together with the paprika potatoes, salt and pepper it to taste, and warm it through together for 1-2 minutes.

7. Serve it hot.

Tip: With a pickle – with soured cucumbers or mixed pickle – it is a really classic, hearty dish.