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 ...
Labels:

Comments

  1. Rosa's Yummy YumsAugust 4, 2009 at 7:19 PM

    A nice variety of pasta!

    Cheers,

    Rosa

    ReplyDelete
  2. C. AllynAugust 7, 2009 at 1:09 AM

    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
  3. Rebecca VaridelFebruary 14, 2010 at 1:34 AM

    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 ...
7 comments
Read more

Paper Bag Cookery - En Papillote

There's something delightful about receiving a parcel. It's the discovery process in the opening that enchants. This holds true also for food. Cooking in parchment paper, ...... en papillote in French or al cartoccio in Italian, was one of the earliest cooking techniques that I experimented with as a child. Perhaps I was enchanted (then as now) with the hidden treasures of aromas and taste. When the best of the season's ingredients are folded in a pouch (of parchment, bag or aluminium foil) and then baked, the flavour is captured within and released as the parcel is opened. One of my most memoriable parcels was Tuscan perfection at Cibreo in Florence and provides the perfect example of cooking with this technique. A parcel of aluminium foil arrives at the restaurant table. The simple package is opened to reveal flat wild mushrooms, which had been baked in a little oil, and tickled with a few fresh herbs. All the flavour, all the aromas were retained. Simple! Delicious! M...
3 comments
Read more