|All purpose pasta/8 ounces packaged medium-wide noodles||1 Cup (16 tbs)|
|Boiling salted water||2 Cup (32 tbs)|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Large curd cottage cheese||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||4 Tablespoon, melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Walnuts/Almonds||1⁄4 Cup (4 tbs), finely chopped|
Cut fresh pasta into medium-wide noodles about 4 inches long.
Cook noodles in a large kettle of boiling salted water until al dente (1 to 2 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Barely cover apricots with boiling water.
Let stand for 15 minutes; drain and finely chop.
In a bowl, beat eggs.
Stir in cottage cheese, sour cream, 2 tablespoons of the melted butter, sugar, vanilla, cinnamon, lemon peel, nutmeg, salt, and apricots.
Gently stir in noodles.
Turn mixture into a buttered 8-inch-square baking pan.
In a frying pan over medium heat, cook bread crumbs and nuts in remaining 2 tablespoons melted butter until crumbs are golden.
Sprinkle over top of noodles.
Bake, uncovered, in a 375° oven for 30 minutes or until heated through and top is golden brown.
Serve warm or at room temperature.