Hungarian Pinched Noodles (Csipetke)
Hungarian csipetke are versatile pinched noodles perfect for serving with goulash and other hearty soups or stews.
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Instructions
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Start boiling a large pot of salted water.
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In a medium bowl, combine 1 large beaten egg, 2 tablespoons water, 1/4 teaspoon salt, and 6 tablespoons all-purpose flour; knead until a firm, smooth dough forms, adding more flour if needed.
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Cover the dough and let rest for 30 minutes.
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Pinch off dime-sized dough pieces, roll them into balls, flatten them, and drop into the rapidly boiling water.
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Cook for 15 minutes or until tender, then drain and rinse.
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Serve csipetke immediately in soups or stews like goulash, or cook them directly in broth.
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For storage, coat with butter or oil and refrigerate in a covered container.