Which I do, of course. This noodle recipe turned out to be quite tasty, the combination of the orange juice and the hazelnuts surprised me. Adding the juice to the frying hazelnuts caused the liquid to bubble up as soon as it hit the pan, quite interesting but not dangerous. I would say that I would try two things the next time I make this recipe, one, to toast the hazelnuts lightly, and two, to add some sort of meat, like chicken. I also used angelhair pasta instead of the wide egg noodles that were recommended. This recipe is from the Oregon Hazelnut Association, a great place to pick up lots of interesting hazelnut recipes. Find it here.Orange Hazelnut Noodles
2 tbsp. salt
4-6 quarts boiling water
1 pound wide egg noodles (about 8 cups)
2 cups chopped hazelnuts
1/2 cup butter or margarine
2 tsp. grated orange peel
1 cup orange juice
3/4 tsp. salt
1/2 tsp. pepper
Add 2 tablespoons salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander.
Saute hazelnuts in butter in saucepan about 5 minutes; add orange peel and juice. Combine hazelnut mixture, noodles, 3/4 teaspoon salt and pepper; toss lightly. Garnish with orange slices if desired.