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csipetke (pinched Noodles - Hungary) you Can Drop Csipetke Into Broth Or Soup For Extra Flavor And Texture, Or You Can Serve Them Alongside A Main Course With Sauce Or Gravy, Or You Can Use Them In Place Of Dumplings Or Noodles In Almost Any Other Recipe. 1 Cup Flour
1/2 Teaspoon Salt
1 Egg
1 Tablespoon Vegetable Oil mix Flour And Salt; Add Egg. Stir To Make A Stiff Dough, Sprinkling In A Few Drops Of Cold Water If Necessary. Knead Until Smooth. Let Dough Rest At Least 30 Minutes. flatten Dough A Bit At A Time Between Floured Palms (or Roll 1/8-inch-thick On A Floured Board) And Pinch Off Pieces Slightly Smaller Than A Dime. Drop Them Into Rapidly Boiling Salted Water; Cook Until Tender, About 15 Minutes. Drain And Rinse Csipetke; Stir Them Directly Into Stew Or Soup, If Ready. Otherwise, Turn Them Into A Bowl, Coat With Oil, And Set Aside In A Warm Place Until Ready To Use. |
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