Skip to main content

CSIPETKE (Hungarian Pinched Noodles)




I love sharing food with friends, and cooking for them, and there is no greater honour than being invited into a friend's home and having them cook in a labour of love to share with me.
A couple of weeks ago I spent a leisurely Sunday lunch in the home of my friends Georgie and Janos. That day they treated me to homestyle Hungarian fare. I've never made Csipetke, and they've been kind enough to give me a lesson, shared here with you. They even took the photo. 

Csipetke: home made pasta for soups 

80g continental flour 
1 small egg salt 

Mix flour with egg and knead until firm dough forms. Sift a little flour on a hard surface and roll dough with a rolling pin until it is 1mm thick. Dip your fingers into flour and pinch small pieces from the dough (about 5mm x 5mm). Add small pieces of dough to boiling soup (such as gulyas soup) or boiling salty water. It is cooked when it comes to the surface (about 2 - 3 minutes). 

If we're lucky maybe they'll share their recipe for Gulyas (Goulash) some day soon ...

Comments

  1. Hey Becca,
    looks similiar to the noodles my Grannie made and she was Ukranian.
    We used to have them in a very simple dish of fried onions in butter mixed through the noodles.

    ReplyDelete
  2. I've added Georgie's traditional Hungarian Gulyas recipe on my food site InsideCuisine.com

    Here's the link http://insidecuisine.com/2010/02/hungarian-gulyas-goulash/

    @frombecca

    ReplyDelete

Post a Comment

Popular posts from this blog

Boeuf Bourguignon (Inspired by Julia Child)

This week was an exciting moment in the food blogging world as the movie Julie & Julia opened. (here in Australia we've still got a couple of months to wait though ... and my fingers are tapping the kitchen table impatiently). The movie features two stories: the memoirs of Julia Child and the story of food blogger Julie Powell cooking her way through Julia's recipes. One of the things I'm delighted about with the movie is that it features some of my French (classic) favourites. They've never gone out of style with me. They are the dishes I taught myself as a teenager and have been cooking ever since. Every winter since I first cooked this recipe, I've warmed family and friends with Boeuf Bourguignon. Here's my adaptation using mustard, not flour, for thickening. Where possible, for added depth of flavour, I prepare a day ahead of eating, and start preparations with the marinade the day before that. Boeuf Bourguignon 1.5 kg (3 1/2 lbs) casserole beef

Rhubarb and Apple Crumble

Rhubarb and Apple Crumble with Mum's Crumble Topping Crumble is one of my favourite comfort foods. It's warming to the heart as well as the tummy in winter. In summer, I still serve crumble (with a change of seasonal fruit) and serve it at room temperature or cold. There's a couple of ways I make the fruit filling for the crumble, but I always use mum's crumble topping; this is the one we ate at home as kids. For the Topping In all honesty, while I don't remember ever measuring the ingredients, here's my attempt to recreate with measurements. There are four ingredients butter (125g or 4oz), brown sugar (1/2 cup), plain flour (1 cup), rolled oats (1 cup). - Mix the dry ingredients. Add the melted butter. Stir, and loosely sprinkle on top of the fruit mixture. - After a hint from Chef Luke Mangan , I've recently created a 'friends to dinner' variation by adding little chocolate nuggets (I used dark chocolate roughly chopped) to the crumble topping mix

Spring Lamb Navarin

Yesterday I took a jaunt to Sydney's newest (and oldest) retail butcher. I knew something was different as soon as I saw the window in Queen Street Woollahra. Paintly boldly is the motto: "If Pigs Could Fly". In the window is a small whole pig with wings and in the base of the display a bed of white feathers. This is no ordinary butchers. Father and son, Vic and Anthony Puharich are suppliers to many of Sydney's finest restaurants. "The Churchill's Butchery site has been a butcher shop since 1876, so it seemed only appropriate that we opened our flagship shop there" say Anthony Puharich, CEO of Vic's Premium Quality Meat . Anthony was kind enough to take time out of a busy Saturday to proudly yet humbly show me around the store. There's a fine range of goodies, including charcuterie, traiteur and rotisserie. Not sure if the secret's out yet but my favourite mustards and salts are also stocked there. There's even dessert. While we were