Monday, August 3, 2009
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
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 ...