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Central European Recipes-HUNGARIAN
Soup Pasta (Csipetke)
from Gundel's Hungarian Cookbook
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3/4 cup flour 1 egg salt |
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| Prepare a stiff dough from the flour and egg (do not use water). On a floured board roll it out as thinly as you can. Then with floured fingers, pinch small fingernail size bits out of it. (The Hungarian name csipetke means pinched pieces.) Add the bits to the boiling soup; stir the soup a few times. The pasta will be cooked when it comes to the surface of the soup, in about 2-3 minutes. | ||