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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.

Ingredients

Method

  1. 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.
  2. Let dough rest at least 30 minutes.
  3. 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.
  4. 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.

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