Csipetka (Pinched Noodles - Hungary)
You can drop csipetke into broth or soup for extra flavor and texture, or you
can serve them alongside a main course with sauce or gravy, or you can use them
in place of dumplings or noodles in almost any other recipe.
- 1 cup flour
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon vegetable oil
- Mix flour and salt; add egg. Stir to make a stiff dough, sprinkling in a few
drops of cold water if necessary. Knead until smooth.
- Let dough rest for at least 30 minutes.
- Flatten dough a bit at a time between floured palms (or roll 1/8-inch-thick on
a floured board) and pinch off pieces slightly smaller than a dime. Drop them into
rapidly boiling salted water; cook until tender, about 15 minutes.
- Drain and rinse csipetke; stir them directly into stew or soup, if ready. Otherwise, turn them into
a bowl, coat with oil, and set aside in a warm place until ready to use.