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Boil water in a kettle and pour it into a medium-large pot. Then, add 1 tablespoon of salt to the water and place the noodles in the pot.
Boil for approximately 10 minutes. Taste the noodles for doneness, and if they are still firm, continue boiling for another 2-3 minutes, then taste again.
Once the pasta is ready, strain it, reserving a small amount of the cooking water for later use.
Use a spice or coffee grinder to blend the poppy seeds with the sugar. Adding sugar helps prevent the poppy seeds from releasing oil and sticking to the grinder walls, ensuring a smoother mixture.
Transfer the poppy seed mixture to a medium-sized pot with butter and heat over medium heat. Melt the butter and stir continuously to prevent burning until the mixture is evenly incorporated.
Add the strained pasta to the poppy seed mixture and combine thoroughly. If any of the poppy seed mixture is stuck to the bottom of the pot, use the pasta water to deglaze it. Serve and enjoy!